Diet Recipe for Pumpkin Soup
Pumpkins are ultra inexpensive and can be found all about town during the Autumn months. They are fun to decorate - whether you're carving out a Jack-o-Lantern or filling them with rich pumpkin soup.
1 large pumpkin or several mini pie-pumpkins
a few toasted pumpkin seeds (optional)
ground nutmeg, ginger, cinnamon, allspice OR pumpkin pie spice
canned skim evaporated milk OR use skim milk
1 Tablespoon of no calorie butter spray (fridge variety) or 1 Teaspoon butter
Hull out the pumpkin(s) and set aside the seeds. Some people are pretty nifty in drying these out and roasting them. These are quite tasty.
Carefully carve out a few chunks of the pumpkin. If you are using the mini pumpkins, this may not be easy, so just use a small can of pumpkin.
Next, wash out the pumpkin thoroughly. If you have a microwave, stick it in for about 30 seconds to help wipe out bacteria.
Next, dry the inside of your pumpkin with a clean paper towel.
Place the chunks of pumpkin in water - just enough to cover the pumpkin.
Cook until fork-tender. Remove; drain and mash with a potato smasher.
Add the spices to your personal taste. Stir in the butter and milk and salt if desired.
One note about the spices: if you don't like nutmeg, then omit. If you don't like ginger, then omit. In other words, season your soup to your personal taste.
If you use canned pumpkin, simply add all the ingredients and continue with the next step.
Return the soup to the stove and cook until warm. Carefully spoon into your pumpkin shell(s).
Sprinkle with a few pumpkin seeds that have the hulls removed. Or, sprinkle with a bit of cinnamon. This soup is quite delicious warm or cold.
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