Recipe: Pumpkin and Pasta Soup

Pumpkin & Pasta Soup
Savory pumpkin mades a delicious and creamy base for all kinds of soup. This one includes tiny pasta as well as yogurt and Romano cheese. It's elegant enough for a first course, with its garnishes of walnuts and cilantro, but it's hearty enough for a full meal with a salad and some crusty bread.

1 can (20-oz.) LIBBY'S 100% Pure Pumpkin
3 1/2 cups water
2 cups 1% milk
2 cloves medium garlic, peeled and minced
1 low-sodium vegetable bouillon cube
1/4 cup tiny pasta
3/4 cup chopped fresh parsley
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated Romano cheese
3 tablespoons butter
1 cup plain lowfat yogurt
1/4 cup walnuts, toasted and minced
1/3 cup chopped fresh cilantro
1 lemon, cut into wedges

In a large stockpot, combine pumpkin, water, milk, garlic and bouillon cube; bring to a boil. Stir in pasta. Cook until al dente, about 7 minutes. Add parsley, nutmeg, allspice, salt and pepper. Remove from heat and stir in cheese and butter. Whisk a few tablespoons of hot soup into yogurt to blend. Whisk in a few more tablespoons of hot soup to gradually heat yogurt so it does not curdle when added to soup. When a warm, thin consistency is achieved, stir yogurt into soup. Serve immediately in heated serving bowls. Garnish with walnuts, cilantro and lemon wedges.
Serving Size: 6