Sweet Potato Pumpkin Soup

1 Tbsp. olive oil
1 cup chopped onion
1 tsp. ground ginger
1/2 tsp. curry powder
1/4 tsp. ground cumin
1/4 tsp. ground nutmeg
2 garlic cloves, chopped
2 cups peeled, cubed sweet potato
2 cups lower-sodium, fat-free chicken broth
1 1/2 cups water
1 (15-oz.) can pumpkin
1 cup 1% milk
3 Tbsp. reduced-fat sour cream

Heat oil in a large pot over medium-high heat. Add onion and saute for 3 minutes. Add the seasonings and cook for 1 minute. Stir in the sweet potato, chicken broth, water, and pumpkin and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until the sweet potato is soft, stirring occasionally. Stir in the milk and heat through (don't boil). Ladle into bowls and top each with 1/2 Tbsp. sour cream. If you like your soup smooth, puree in a blender or food processor before serving. Makes six 1 cup servings. 110 calories, 4 g. fat, 4 g. fiber, 2 W.W. points per serving.