* Exported from MasterCook *

                          Pumpkin Vegetable Soup

Recipe By     :Richard Simmons
Serving Size  : 6     Preparation Time :0:00
Categories    : Low-Cal                         Soups


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        I Can't Believe It's Not Butter spray
  2             medium  chopped onions
  1         tablespoon  flour
  4               cups  chicken broth -- fat free
  3               cups  pumpkin puree
     1/2           cup  skim milk
                        fresh ground black pepper -- to taste
                        nutmeg -- for garnish

1. Saute the onion in ICBINB spray until soft. Sprinkle the flour in the pan and saute that for a few minutes.

2. Gradually add the broth, pumpkin & milk, stirring slowly. Cook on low about 15 minutes until heated thoroughly. 

3. serve, topping each bowl with some pepper and nutmeg.

Source:
  "Message of the Day"
Copyright:
  "October 13, 2003"

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Per Serving: 93 Calories; 1g Fat (12.4% calories from fat); 6g Protein; 16g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 527mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk.

Serving Ideas : Serve with a mixed green salad for a complete meal.


Nutr. Assoc. : 0 0 0 0 0 0 0 0