Pumpkin Soup

Recipe Ingredients

2 cups	474ml	Water
1 cup	62g / 2.2oz	Onion - chopped (small)
1 cup	237ml	Canned pumpkin - (8 oz)
1 cup	237ml	Unsalted vegetable broth
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1 cup	237ml	Skim milk
		Freshly-ground black pepper - to taste
		Chopped green onion tops

Recipe Instructions

Place onion into saucepan. Add small amount of the 2 cups water and cook onion until tender (about 3 minutes). Do not let onion dry. Add the pumpkin, broth, remaining water, cinnamon and nutmeg. Bring to a boil, reduce the heat and simmer for 5 minutes.

Reduce heat to low, add the milk and reheat until hot. Do not boil. Season with pepper and garnish with green onion tops. May also add more cinnamon or nutmeg for a different taste.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: Calories 50; Fat (grams) trace; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 1; Sodium (milligrams) 40; Protein (grams) 3; Carbohydrate (grams) 10; Fiber (grams) 1.5.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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