Cooking in the Lite

This soup will warm you up with nutrition.

• 12 oz. Pumpkin* - cooked
• 1 1/2 cup Chicken broth
• 1 cup Milk (I use almond milk)
• 1/2 tsp. Celery salt
• 1/2 tsp. Ginger**
• 1/2 tsp. Nutmeg
• 1/2 tsp. Cinnamon
• 4 drops Stevia - liquid extract
• 1 tbs. Chives - finely chopped
• For a little extra zip, try adding 1/4 tsp. Red Tabasco sauce

Place all ingredients in a large pot.
Whisk all ingredients together.
Heat on medium until the mixture starts to simmer.
Reduce heat to medium low.
Cover and allow to simmer for 15 minutes.
(Simmering for a period of time brings the ingredients together for a delightfully smooth taste.)

Serves Four

There are many ways to garnish this delicious soup. Sometimes I float a small broccoli floret right in the middle. Sometimes I lightly dust Pumpkin Soup with fresh ground pepper. Usually I don’t try to dress it up at all because the color is so rich and the texture so hearty.

* I prefer to use canned pumpkin. Why? It is much easier and most pumpkin packing companies do not add any other ingredients.

** You might want to try using two 1/2 squares of fresh ginger instead of powdered ginger to bring out the ginger flavor in the soup. If you, just remember to strain them from the soup before serving.

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