INGREDIENTS

  • 3/4 cup chopped Spanish onions
  • 2 teaspoons olive oil
  • 2 1/2 teaspoons curry powder
  • salt and pepper
  • 4 cups fat-free low-sodium chicken brothor vegetable broth
  • 1 (15ounce)can pumpkin
  • 2 idaho potatoes , peeled cut into 1 inch cubes
  • 1/4 cup chopped fresh cilantro
  • 4whole wheat rolls

DIRECTIONS

  1. In a large saucepan, sauté onion in oil 2 minutes.
  2. Add seasonings, stir to coat.
  3. Add broth, pumpkin and potatoes and bring to a boil. Reduce heat to medium, partially cover and cook 8-10 minutes, until potatoes are tender.
  4. Remove from heat and stir in cilantro.
  5. Serve with rolls.