Easy Curried Pumpkin Vegetable Soup

I am always looking for new recipes to try. Today was a rainy chilly day and I debated if I would make taco soup or something else. Know that John and one of the guest designers would be home at time yet to be determined, I thought to look for something else. Having tasted this soup, it might have been nice to have some sour cream with it, but I was quite pleased with it. The nice thing was, once I found the recipe, I actually had evert trying I needed to make it in my way. Enjoy!


As suggested by Eat Better America


1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 cups frozen mixed vegetables. (I used only frozen corn, would be much better with mixed.)
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14.5 oz) diced tomatoes, undrained
2 cups chicken broth (I used herbox salt free)
1/2 cup water
1/2 teaspoon sugar
1 1/2 teaspoons curry powder (I loosely measure, so was a bit on the high side)
1 teaspoon paprika (Again, loosely measured, a bit on the high side)

1. In 3-quart saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is crisp-tender. Start garlic first so it is more roasted.
2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 10 to 12 minutes, stirring occasionally, until vegetables are tender. If desired, season to taste with pepper.