Pumpkin Soup
4 bowls (8 cups)

Pumpkin Soup

This soup has the taste of fall with a kick. Pumpkin is not just for pies and breads.

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1/2 cup chopped onion
2 cloves chopped garlic
2 cups low sodium vegetable broth
1/3 cup red wine
1-1/2 cup pumpkin
1/2 tablespoon balsamic vinegar

2 tablespoons peanut butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground coriander
1/8 teaspoon ground red pepper

1. Heat medium saucepan over medium-high heat. Add 1 tablespoon broth, cook garlic and onion until tender.
2. Lower heat and add all other ingredients. Simmer uncovered 20 minutes.
3. Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches.)
   
4. Make sure to take care when blending hot liquids.

Based on 4 servings:  Calories 139,  Fat 7.6g,  Cholesterol 1 mg,  Sodium 80mg
Carbohydrates 10.2g,  Fiber 2.6g,  Sugars 4.1g,  Protein 5.4g