Spiced Cream of Pumpkin Soup

For a soup with a slightly subtler ''squash'' flavor, substitute two packages (9 oz. each) of winter squash puree for the canned pumpkin. 

Spiced Cream of Pumpkin Soup


Quantity Ingredients
1 tbsp olive oil
1 large onion, sliced
3 cloves garlic, thinly sliced
1 sweet potato (about 10 oz.), peeled and thinly sliced
1 red bell pepper, thinly sliced
1 pickled jalapeno pepper, finely chopped
2 tbsp tomato paste
2 tsp granulated sugar
3/4 tsp salt
1/2 tsp black pepper
2 cups 1% milk
1 can (15 oz.) solid-pack pumpkin puree
2 tbsp fresh lime juice


1. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently for 7 minutes or until onion is golden brown. 2. Add bell pepper and cook 5 minutes, or until tender. Add sweet potato, jalapeno, tomato paste and sugar, stirring to coat. Stir in salt, black pepper and 2-1/2 cups of water and bring to a boil. Reduce to a simmer, cover and cook 15 minutes or until sweet potato is tender. 3. Stir milk and pumpkin into sweet potato mixture and return to a boil. Reduce to a simmer and cook, uncovered, stirring frequently, about 3 minutes to blend the flavors, Stir in lime juice. 4. Transfer mixture to a blender or food processor and puree until smooth. Return puree to pan and reheat over low heat. Nutrition Information Per Serving: 206 calories, 4.9g total fat, 1.3g saturated fat, 8g dietary fibre, 5 mg cholesterol, 588 mg sodium. 

Source: www.wholehealthmd.com