Harvest Pumpkin Soup
5 Servings / Serving Size: about 1 cup

Nothing says holidays like pumpkin soup! Pumpkin is lower in carbohydrate than other starchy vegetables, and is high in vitamin A and fiber. Serve this soup with a large salad for a complete meal.

Ingredients

• 2 teaspoons canola oil
• 1 onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 32 ounces reduced-sodium, fat-free chicken broth
• 1 (15-ounce) can pumpkin puree
• ¼ teaspoon cinnamon
• ¼ teaspoon chili powder
• ½ teaspoon ground black pepper

Instructions

1. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 5 minutes or until clear.
2. Add the remaining ingredients. Bring to a boil; reduce the heat and simmer for 15 minutes.
3. After the soup has cooled, transfer it to a blender and blend until smooth or use an immersion blender in the pot and blend until smooth.