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Curried Pumpkin Soup

Curried Pumpkin Soup
1/2 small onion, Chopped, 1 t canola oil 2 cups chicken broth 1 T lemon juice 1 t curry powder 11/2 t sugar 1/2 t salt Dash of pepper 1/2 c heavy whipping cream Parmesan cheese Chopped fresh parsley, optional
In a saucepan over medium heat, saute onion in oil until tender. Add the broth, pumpkin, lemon juice, curry powder, sugar, salt and pepper, then blend in blender until smooth. Put back on stove, bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in cream; and Parmesan cheese, heat through. Garnish with parsley if desired. This is my daughter Dana’s recipe. She entered it in a cooking contest and won a ribbon.