Recipe: Pumpkin Soup, Enjoy!

Recipe: Pumpkin Soup, Enjoy!

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bbbDietitian’s tip: Canned pumpkin puree is available all year. When pumpkins are in season, however, you can make your own puree by roasting a small pie pumpkin and processing the flesh in a blender or food processor.

Ingredients

3/4 cup water, divided

1 small onion, chopped

1 can (15 ounces) pumpkin puree

2 cups unsalted vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup fat-free milk

1/8 teaspoon black pepper

1 green onion top, chopped

Directions
In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don’t let onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don’t boil.

Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.

Enjoy!

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