This simple soup is low in calories, fat and sodium. Pumpkins are high in vitamin A, zinc, iron, potassium and fiber. Makes 8 Servings
Easy Pumpkin Soup
4 cups low-sodium vegetable broth
4 cups pumpkin puree (canned or fresh)
1 cup finely chopped onion
1 clove garlic
1 tsp. fresh thyme, chopped
salt and pepper to taste
2 Tbsp. light whipping cream (optional)
1 tsp. fresh parsley, chopped and 1/2 tsp. nutmeg (optional)
In a large pot over medium high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper.
Bring to a boil. Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using a blender or food processor. Return to pot. Bring to boil. Reduce to low and simmer uncovered for another 30 minutes. Add remaining broth as desired.
Pour into bowls and serve with garnish and nutmeg.
