Recipes Curried Pumpkin Vegetable Soup

Ingredients 

1 teaspoon olive oil 

1 medium onion, slashed (1/2 container) 

1 clove garlic, minced 

2 glasses Green Giant™ solidified blended vegetables (from 1-lb sack) 

1 can (15 oz) pumpkin 

1 can (14.5 oz) diced tomatoes, undrained 

1 can (14 oz) without fat chicken juices with 33% less sodium 

½ container water 

½ teaspoon sugar 

1 ½ teaspoon curry powder 

1 teaspoon paprika 

Directions 

1 In a 3-quart pot, heat oil over medium-high warmth. Include onion and garlic; cook 1 to 2 minutes, mixing much of the time, until onion is fresh delicate. 

2 Stir in every single residual fixing. Warmth to bubbling. Lessen warmth to low; spread, what's more, stew 10 to 12 minutes, mixing every so often, until vegetables are delicate. In the event that wanted, season to taste with pepper.