Peppery Pumpkin Soup
"From the Weight Watchers message boards."
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (10 1/2 ounce) can low sodium chicken broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon ground nutmeg
- 1 (12 ounce) can evaporated skim milk
- 1⁄4 cup nonfat sour cream
directions
- In a medium saucepan, combine pumpkin, broth, salt, onion powder, black pepper and nutmeg. Cook over medium-high heat until bubbly, about 10 minutes, stirring occasionally. Stir in evaporated milk. Heat through, about 5 minutes, but do not boil.
- Spoon into 4 bowls and top each with 1 tablespoons of sour cream.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
