Pumpkin Soup

This recipe, Pumpkin Soup is from Diabetic Connect.  It’s COOOOLD OUTSIDE, and that means it’s time to make SOUP.  This recipe you can double…so you have it a little longer.

Pumpkin Soup Recipe

Pumpkin Soup

¾ cup water

1 small onion, chopped

1 can (8 oz.) pumpkin puree

1 cup unsalted vegetable broth

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

1 cup fat-free milk

1/8 tsp. freshly ground black pepper

1 green onion, green top only, chopped

 

In a large saucepan, heat ¼ cup of water over medium heat.  Add onions and cook until tender, about 3 minutes.  Don’t let the onion dry out.

Add 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 green onion tops.

 

(Recipe for Pumpkin Soup came from Diabetic Connect, 2014)