Foodie Friday: October Pumpkin Soup

Who doesn’t love fall with its colorful leaves, crisp air and abundance of pumpkins? The recipe, below, calls for canned pumpkin puree, so you can make it year-round.

Pumpkin Soup

Serves 4

¾ cup water
1 small onion, chopped
1 can pumpkin puree
1 cup unsalted vegetable broth
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup fat-free milk
½ clove garlic, minced
1⁄8 tsp. freshly ground black pepper

In a large saucepan, heat ¼ cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes.

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

Garnish with black pepper. Serve immediately.

Nutritional information per serving: Calories: 72; Total fat: 1g; Cholesterol: 1 mg; Sodium: 241 mg; Total carbohydrates: 12 g; Dietary fiber: 1 g; Protein: 3 g

For more great seasonal recipes, browse our boards on Pinterest.


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