Pumpkin Soup

What do you do when you have left over pumpkin puree? You make lemonade. Just kidding. Actually, you can make this incredibly healthy soup. I have been in the kitchen all day baking. I will be sharing my baked goods on my blog over the net several days. Yesterday I made pumpkin chocolate chip muffins. I bought one of those really large cans of pumpkin so I had leftover pumpkin that I needed to do something with. So I decided to make this extremely simple, yet light and delicious pumpkin soup. Since the soup is so low in PP, i indulged myself with a grilled Jarlsberg cheese sandwich to go with the soup. There is something about soup and a grilled cheese sandwich that is so comforting.

Serves 4 (1 cup is a serving)

Ingredients

3/4 cup water 1 small onion, chopped 1 can (8 ounces) pumpkin puree 1 cup low sodium vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup 2% milk freshly ground black pepper Italian Parsley (optional)

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 parsley sprigs. Serve immediately. The whole pot of soup is 3 PP. About the Author, Marlene A. Baird: I am a native San Franciscian, with a Mediterranean heritage (the island of Malta). I have a passion for making healthy versions of a variety of recipes from all over the world. I am a Weight Watchers wanna be back at goal weight with a Lifetime membership. You can find more of my recipes on my blog, Nosh My Way or follow me on Twitter, @Marbaird.