• 1 medium onion, finely chopped

• 1 T. olive oil

• 32 oz chicken or vegetable stock

• 1 15 oz can diced tomatoes in own juice

• 1 15 oz can black beans, drained

• 2 15 oz cans pumpkin puree

• 1 1/4 c. fat free half and half

• 1 chicken breast, boiled and finely shredded

• 1 T. curry powder
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1 1/2 tsp. ground cumin
• 1/4-1/2 tsp cayenne pepper
• salt to taste

Directions: 

In a large saucepan over medium heat add oil and onion. Cook 3-5 minutes until tender.

Add stock, tomatoes, black beans, pumpkin puree, and half and half to combine.

Then add chicken, curry, cinnamon, nutmeg, cumin, and cayenne.  Suggest 1/2 tsp cayenne.  However, may want to 

add 1/4 tsp and taste, then add other 1/4 tsp to desired "kick" in the recipe.  

Let cook 5-10 minutes until fully heated and serve.

Servings per recipe: 6  

Nutrition information per serving:  174 calories, 3.25 gm fat, 17 gm protein, 7.5 gm fiber