Creamy Pumpkin Soup

Pumpkins are for more than just carving! Low in calories and high in fiber, pumpkins are also loaded with disease-fighting antioxidants.

Ingredients

• Cooking spray
• 1 T olive oil
• 1 large onion, diced medium
• 3 stalks celery, diced medium
• 2 carrots, diced medium
• 2 cups pumpkin, fresh (cooked) or canned
• 6 cups low-sodium chicken or vegetable broth
• 1/2 tsp curry powder
• 1/2 tsp cinnamon
• Pinch of clove
• 1 cup low-fat milk
• Salt, to taste (optional)

Directions

Spray the bottom of a large pot with cooking spray and add olive oil. Add onion, celery and carrots. Saute' for about 5 minutes to soften vegetables and bring out flavor. Add pumpkin, broth and spices. Bring to a boil and reduce heat. Simmer for 30 minutes and remove from heat. Let cool for 15 minutes. Pour soup in blender and return to pot. Whisk in low-fat milk and reheat before serving. Add salt if desired.

Yield

6 Servings

Nutrition Facts

Calories: 125
Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 2mg
Sodium: 245mg
Carbohydrate: 20g
Dietary Fiber: 3g
Protein: 4g