Hands-On Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 4
2 cups puréed pumpkin
4 cups water
1 cup whole milk
1 large onion, peeled and chopped
2 cloves garlic, minced
1/4 teaspoon ground nutmeg
1. Combine pumpkin, water, milk, onion, and garlic in a medium stockpot over medium-high heat. Bring to a boil and then reduce heat to medium low. Simmer for 20 minutes. Stir in nutmeg.
2. Blend the soup in batches in a blender or use an immersion blender to process until smooth and creamy.
Per Serving: Calories: 100 | Fat: 3 g | Saturated fat: 1.5 g | Cholesterol: 10 mg | Sodium: 40 mg | Total carbohydrates: 17 g | Dietary fiber: 4 g | Sugars: 6 g | Protein: 4 g