Pumpkin Soup

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  • ¾ cup water, divided
  • 1 small onion, chopped
  • 1 can (15 ounces) pumpkin puree
  • 2 cups unsalted vegetable broth
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup fat-free milk
  • ⅛ Teaspoon black pepper
  • 1 green onion top, chopped


  1. In a large saucepan, heat ¼ cup water over medium heat.
  2. Add onion and cook until tender, about 3 minutes.  Don’t let onion dry out.
  3. Add remaining water, pumpkin, broth, cinnamon and nutmeg.  Bring to a boil, reduce heat and simmer for 5 minutes.  Stir in the milk and cook until hot.  Don’t boil.
  4. Ladle soup into warmed bowls and garnish with black pepper and green onion tops.
  5. Serve immediately.

Yields 4 servings

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