Skinny Pumpkin Soup

from Six Sisters' Stuff

Ingredients:

1 Tablespoon of butter

1 Red Onion, Chopped

2 cloves of minced garlic

1/2 Red Pepper, chopped

4 cups fat-free broth (chicken or vegetable)

1 1/2 cups of skim milk

1 can (15 ounces) pumpkin puree

1 cup frozen corn

3 red potatoes, diced

Directions:

Melt Butter in a large pan over medium heat.

Add Onion and Garlic, cook about 5 minutes stirring occasionally.

Next add your red pepper and cook about minute. Then add broth and bring to a boil.

Stir in Potatoes and corn and reduce heat. Simmer for about 30 minutes.

After it has simmered, mix in the milk and pumpkin and cook until heated through.

I pureed this in the blender once it was done cooking.  It was the texture I was going for that night.  The flavor was good.  I added a little pepper to mine and only used half an onion.

Husband rating:  3 stars

Boys say:  thumbs down