Recipe: Low Fat Pumpkin Soup (Prevention Magazine recipe)

PUMPKIN SOUP

1 large onion, minced
2 cups nonfat chicken broth or vegetable broth, divided use
1 1/2 cups pureed pumpkin (fresh cooked or canned)
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper sauce, to taste
1/4 cup roasted pumpkin seeds (optional, for garnish)

In a 2-quart saucepan, cook the onions in 2 Tbsp of the stock until limp.

Add the remaining stock, pumpkin, oregano, and hot-pepper sauce. Simmer for 15 minutes.

Serve sprinkled with pumpkin seeds.

Makes 4 servings

Per serving: 49 Calories; 1g Fat (12% calories from fat); 7g Protein; 8g Carbohydrate; 0mg Cholesterol; 260mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable

Source: The Healing Foods Cookbook by Prevention Magazine