Homemade Pumpkin Soup
|Reduced calorie margarine||2 Teaspoon (Tub Margarine)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Canned pumpkin puree||1 Cup (16 tbs)|
|Low sodium instant chicken broth mix||1 Teaspoon|
|Dried thyme||1⁄8 Teaspoon|
1. In small saucepan, melt margarine. Add onion and pepper; cook until soft but not brown, 4 to 5 minutes.
2. Whisk in flour; stir in milk, pumpkin, 1 cup water, broth mix, and thyme. Cook over medium-high heat, stirring occasionally, until slightly thickened and just boiling. Garnish with parsley, if desired.