Skinny Pumpkin Soup
1 Tablespoon of butter
1 Red Onion, Chopped
2 cloves of minced garlic
1/2 Red Pepper, chopped
4 cups fat-free broth (chicken or vegetable)
1 1/2 cups of skim milk
1 can (15 ounces) pumpkin puree
1 cup frozen corn
3 red potatoes, diced
Melt Butter in a large pan over medium heat.
Add Onion and Garlic, cook about 5 minutes stirring occasionally.
Next add your red pepper and cook about minute. Then add broth and bring to a boil.
Stir in Potatoes and corn and reduce heat. Simmer for about 30 minutes.
After it has simmered, mix in the milk and pumpkin and cook until heated through.
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