Tomato pumpkin soup

1 cup tap water
2 cups of chopped onions
2 cloves minced garlic
1 30 ounce can Libby pumpkin
1 15 ounce can no salt diced tomatoes
1 15 ounce can no salt tomato sauce
I cup frozen mixed bell pepper slices
24 to 32 ounces of water
2 tsp ground cinnamon
2 Tbsp curry powder
2 tsp chili powder
A few dashes of black pepper
1 tsp hot pepper sauce
3 Tbsp cider vinegar
Splenda to taste

To sautee onions using the water sautee method--Let the onions brown a little first, then gradually over time, add a tablespoon or water every so often a little at a time, stirring, as the onions soften and brown. You may use up to a cup or so of water. This process will take some 15 to twenty minutes to get them nicely caramelized, but will they taste delicious!

Chop onions then sautee them in water until the onions are soft and brown. Add the garlic about half way through the browning process. Add the chopped frozen peppers next and heat until thawed.

Then add a large 30 ounce can of Libby's pumpkin, one 15 ounce can of no salt diced tomatoes and one can of 15 ounce no salt tomato sauce. Then add up to two 15 ounce cans of water--3 to 4 cups. You might want the sauce thicker or thinner according to taste. Then add the spices. Let the soup heat. Season with vinegar and splenda to taste.

Serving Size: makes 6 two cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JAMMIE61.