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.
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Printer-friendly view of this garden