Pumpkin Soup

Tis the Season -- The Season of pumpkin that is !! I could eat pumpkin everything  !! I really do love it that much ! Ever since I found out that my cholesterol was high, I have changed my way of looking at food and have become more conscious of the ingredients. You can still cook delicious and tasty meals that fill your belly with goodness and our healthy for your heart ! 

Serves 4 (approx 1 cup)

Ingredients:

• 3/4 Cup water, divided
• 1 small onion - chopped
• 1 can (15 oz) canned or fresh cooked pumpkin puree
• 2 cups unsalted vegetable broth
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup unsweetened almond milk Or 1 cup Vanilla Almond Milk makes it a little sweeter
• 1/8 teaspoon black pepper
• 1 teaspoon pure maple syrup (optional)
• 1 green onion chopped (optional)

Directions: 

In a large saucepan, heat 1/4 cup of water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let onion dry out.

Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Sir in the milk and cook until hot. DO NOT BOIL. 

Serve it up - approx 1 cup and garnish with parsley or green onion

Nutritional Analysis : 

Calories: 73, Total Fat: 1g, Saturated fat: trace, Trans Fat: 0 g, Monosaturated fat: trace, Cholesterol: trace, Sodium: 51 mg, Total Carbohydrates 13 g, Dietary fiber: 3g, Sugar: 0, Protein: 3 g