Pumpkin Soup

4 cups pumpkin puree: Cut a medium pumpkin in two, seed pumpkin, place face down on cookie sheet with water to cover surface to 1/8 of an inch ish. Or you can place pumpkin on parchment paper on cookie sheet. Bake at 350oF for about 30-40 minutes, or until you can poke a fork through pumpkin easily. Let cool a bit, then spoon out pumpkin- this is pumpkin puree. 1 serving= 1 1/2 cup (320 grams). 200 calories and 20 grams of CHO

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put Olive oil in frying pan. Chop onion, carrots, and red pepper into small cubes. Cook onion, carrots, and red pepper until soft, about 5 minutes. Place in a Dutch Oven. Add rest of ingredients in pot. Bring mixture to boil, reduce heat to low, and simmer for 20 minutes, uncovered.

Step 2

2. Puree the soup in SMALL batches (overflows easily) in blender. Return to pot.

Step 3

3. Add cream/milk

Step 4

4. Pour into soup bowls and garnish with parsley