Pumpkin Soup

Ingredients

3 cans pumpkin puree in a can (or fresh cooked pumpkin pureed in a food processor)

3 cups homemade vegetable or chicken stock, or low sodium canned vegetable or chicken stock

1 Tablespoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon honey

2 Tablespoons chipotle peppers minced or red pepper flakes to taste (optional)

3/4 cup fat free Greek yogurt, plain

1/2 cup toasted pumpkin seeds, for garnish

Cilantro leaves, for garnish

Salt and freshly ground pepper

1 teaspoon cinnamon

Serves: 6

Combine the pumpkin puree and the stock in a medium saucepan and bring to a boil over high heat.

Add the spices, honey, and chipotle and reduce the heat to medium-low for 20 minutes.

Remove the soup from the heat and let sit 2 minutes.

Whisk in the yogurt and season with salt and pepper.

Garnish with pumpkin seeds and cilantro leaves (optional).

Nutrition Highlights

2 vegetable servings

A good source of vitamin A and fiber