Creamy Pumpkin Soup

Serve this delicious soup warm on a cool fall evening or chilled in the summer.

Ingredients:

1 Tbs. margarine or butter
1 large red pepper, chopped
1 small onion, chopped
1 tsp. ground cumin
15-oz. can of pumpkin
1 can chicken broth
1 cup water
1/2 cup low-fat milk
sour cream to garnish (optional)
chives to garnish (optional)

Preparation:

Place the butter in a medium saucepan, then cook the red pepper, onion and cumin in it over medium-high heat for about 10 minutes. Stir in pumpkin, chicken broth, water and milk. Bring to boil, cover and simmer for 10 minutes.

Pour soup into a blender, blending batches until it is smooth. Serve in individual bowls while the soup is still hot. Garnishing options include sour cream and chives floating on top.

Resources
Nancy's Healthy Kitchen Baking Book
by Nancy Fox
John Wiley & Sons, 1997
Order this title from Amazon.com.

Guests
Nancy Fox
Healthy Chef / Author
Phone: 805-788-0801
E-mail: aefcorp@aol.com
Also in this Episode

Smart Solutions : Episode SSL-313
•	Pumpkin Mashed Potatoes
•	Creamy Pumpkin Soup
•	Pumpkin Muffins
•	Spell It Out
•	Smart Solutions of the Day