1 1/2 cups = 145 calories = 1 g. fat You can substitute any winter squash for the pumpkin in the recipe. It may sound gross at first, since we're used to pumpkin being sweet not savory, but it is SO yummy!
1 med. onion, chopped
1 med. celery rib, chopped
1 med. carrot, peeled and chopped
1 med. potato, peeled and diced
16 oz. can of pumpkin (or you can use 1 1/2 cups fresh pumpkin or any winter squash)
3 cups chicken broth (reserve 1/2 cup)
3 Tbsp. Wondra flour
Salt and Pepper
Bay Leaf
Crushed marjoram
Crushed thyme
(I kind of just experiment with the seasonings, using different flavors)
1/4 cup light sour cream
1 cup skim evaporated milk
Cook onion and celery until tender. Add carrot, potato, pumpkin, 2 1/2 cups broth and all seasonings. Bring to a boil, then turn down, simmer 30 min. (You can puree in blender at this point if you want) Then, stir in flour, reserved broth (stir them together first). Bring back to a boil, stirring constantly. Turn heat to low. Stir in evaporated milk and light sour cream. Heat through, but don't boil. If you use bay leaf, be sure and remove it!
