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Pumpkin Soup

low fat, soups/stews

2 cups water
1 small onion; chopped
1 cup canned pumpkin - (8 oz)
1 cup unsalted vegetable broth
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup skim milk
Freshly-ground black pepper; to taste
Chopped green onion tops

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" S(Formatted for MC5): "11-06-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 33 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 6g Carbohydrate; 1mg Cholesterol; 36mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 2 vegetable servings. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 4 servings

Preparation Time: 0:00

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