Here's a quick soup that is especially perfect to serve in the fall.
Onions provide Vitamin C and folacin while the pumpkin provides beta carotene and Vitamin C.
Makes six (1 cup) servings
In a pot coated with nonstick cooking spray, sauté the onion and garlic over a medium heat until tender, about 5 minutes. Add the pumpkin. Gradually add the chicken broth and milk. Season with salt and pepper. Cook until heated through, about 5 minutes. Serve with a dollop of yogurt.
Nutritional Information Per Serving: Calories 45, Protein 4 g, Carbohydrate 8 g, Fat 0 g, Calories from Fat 0%, Saturated Fat 0 g, Dietary Fiber 3 g, Cholesterol 0 mg, Sodium 391 mg
Recipe from "Eating Well Through Cancer" by Merck.