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Pumpkin Soup |
Ingredients 3/4 cup water 1 small onion, chopped 1 can (8 ounces) pumpkin puree 1 cup unsalted vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup fat-free milk 1/8 teaspoon freshly ground black pepper 1 green onion, green top only, chopped Directions In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out. Add the 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 into warmed individual bowls and garnish with black pepper and green onion tops. Serve immediately. Serves 4 Nutritional Analysis (per serving) Serving size: 1 cup Calories 72 Cholesterol 1 mg Protein 3 g Sodium 241 mg Carbohydrate 12 g Fiber 2 g Total fat 1 g Potassium 199 mg Saturated fat < 1 g Calcium 78 mg Monounsaturated fat < 1 g |