Low-Fat Pumpkin Soup Recipe

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4.5 cups

Ingredients:

1 tablespoon margarine
1 cup chopped onion
1/2 cup sliced celery
1/4 teaspoon salt
1/2 teaspoon white pepper
3 cups no added salt chicken broth
16 ounces can solid pack pumpkin
1 cup evaporated skim milk
2 scallions finely chopped


Directions:

In 2 qt. saucepan, melt margarine. Add onion, celery, and garlic powder, cooking until vegetables are soft. Add broth, salt and pepper and simmer for 15 minutes. Stir in pumpkin and evaporated skim milk. Cook for 5 minutes then pour into a blender container and mix on low speed about 30 seconds until creamy. Ladle into soup bowls. Top with chopped scallions and serve.

Nutritional Information per 1 1/2 cups serving:

Calories 120
Fat 0.5g
Carbs 0g
Cholesterol 2mg
Sodium 215mg
Fiber 2.4 g

http://www.cdkitchen.com/recipes/recs/278/...Soup36017.shtml

NOTE:

- I just used regular chicken broth and omitted the extra salt.

- I used fresh pumpkin (~ 500g).

- The recipe calls for garlic powder but does not say how much to add. I added a dash, and a little bit of extra white pepper and powdered ginger as well.

- For a thicker consistency, use less chicken broth.

This sounds really good!

We pretty m uch add garlic to any dish in my house, unless it really wouldn't go...but we love garlic. I'd probably add 2 cloves or so to the soup. :)