Pumpkin SoupSubmitted by: TUESDAYS
IntroductionMy own low fat version of a fall and winter favorite My own low fat version of a fall and winter favorite
1/4 cup chopped onion
1 tbl olive oil
4 cups low sodium chicken broth
15 oz can pumpkin puree
1/8 tsp nutmeg
1/2 tsp hot curry powder
2 cups skim milk
salt and pepper to taste
Add remaining ingredients except milk. Cook uncovered for 15 minutes.
Add milk and continue cooking (do not boil) for 5 mins.
Makes 6 bowls.
Suggestion: Serve with spinach salad and corn muffins.
Number of Servings: 6
Recipe submitted by SparkPeople user TUESDAYS.