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 tablespoon olive oil
1/2 cup chopped onion
2 cloves chopped garlic
2 cups low sodium chicken 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 groung coriander
1/8 teaspoon ground red pepper
1/4 cup non-fat Greek style plain yogurt (or sour cream)

1. Heat medium saucepan over medium-high heat. Add the oil and saute garlic and onion until tender.
2. Lower heat and add all other ingredients except yogurt. 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. Make sure to take care when blending hot liquids.)
4. Add the yogurt and stir to mix well.

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