Pumpkin Soup

Serves: 4
WW Points: 1

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.

Nutritional Analysis:
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.

From: http://livinglowfat.com/
Source: Mayo Clinic's Virtual Cookbook, provided by http://www.madsrecipes.com/

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