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Pumpkin Soup Recipe

  Spice up your holiday cooking with a healthier twist on an old favorite.

2 tbsp olive oil
1 cup diced onion
1/4 tsp ground ginger
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 cups low-fat chicken or vegetable stock/broth
1 (29 oz.) pumpkin puree
1-1/2 cup fat-free milk
parsley for garnish

Sauté onion in a 4 qt. sauce pan with olive oil over low heat until transparent. Do not brown. Sprinkle in ginger, nutmeg and cinnamon. Allow to cook several minutes. Add the stock/broth. Simmer and stir for 5 minutes. Add can of pumpkin puree. Simmer for 20 minutes. Add milk. Heat to just below boiling. Ladle into individual bowls and garnish with parsley. Serves 9.

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