Pumpkin Harvest Soup Contributor: Linda Clontz, Old Fort, NC Serves: 6
Ingredients:
1/4 c. green pepper, chopped 2 Tbsp. onion, chopped 1 tsp. parsley flakes or fresh parsley, minced 1/8 tsp. tyme leaves 1 bay leaf 1/4 c. water	1 can (9 0x.) canned tomatoes, diced 2 c. pumpkin or winter squash, cooked and mashed 2 c. water 2 low sodium chicken bouillon cubes 1 Tbsp. flour 2 c. skim soy milk 1 tsp. salt 1/8 tsp black pepper
Cooking Instructions:
1. In a Dutch oven, saute pepper, onion, parsley, thyme and bay leaf in water 5 minutes; do not brown. 2. Add tomatoes, pumpkin or squash, water and bring to a boil. 3. Reduce heat, simmer 30 minutes, stirring occasionally. 4. In small bowl, combine flour and milk, blend well. 5. Stir into soup mixture; add salt and pepper. 6. Cook over medium heat, stirring frequently until mixture boils. 7. Remove bay leaf and serve. Preparation time: 15 minutes Cooking time: 45 minutes
Serving Suggestions:
Nutrition Facts:
Per serving: 95 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 387mg Sodium Fiber 2 Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates