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Pumpkin Soup (10.16.14)

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  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, diced
  • 1 can (15 ounces) pumpkin puree or 2 cups fresh pumpkin
  • 2 1/2 cups low sodium vegetable broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 1 green onion top, chopped
  • Toasted pumpkin seeds, for garnish
  • No Salt Seasoning and Pepper

In a large saucepan, heat oil over medium heat. Add onion, celery, garlic, no salt seasoning and pepper. Cook until tender, about 4-5 minutes.

Add pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and simmer another 15 minutes.

Ladle soup into bowls and garnish with green onions and toasted pumpkin seeds. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute