• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground nutmeg
• 2 cloves garlic, minced or 1/2 teaspoon garlic powder
• 2 cups sweet potato, peeled and cubed
• 2 cups low-sodium, nonfat chicken broth or vegetable broth (see notes)
• 1 1/2 cups water~1 can (15-ounce) pumpkin
• 1 cup nonfat or 1% milk
• 3 tablespoons low-fat sour cream

1. Heat oil in large pot over medium-high heat.

2. Add onion and sauté for 3 minutes.

3. Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute.

4. Stir in the sweet potato, broth, water, and pumpkin and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is soft, stirring constantly.

5. Stir in the milk until heated through (don’t boil).

6. Ladle into bowls and top with 1/2 tablespoon low-fat sour cream.

Refrigerate leftovers within 2 hours.