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Lightly Spiced Pumpkin Soup

soups, vegetables

1 teaspoon vegetable oil
1 onion; chopped
1 clove garlic; minced
1 teaspoon ground cumin
2 cups vegetable or chicken stock
2 cans (each 14 oz) pure pumpkin
2 cups 1% milk
3/4 teaspoon salt
pinch pepper
1/4 cup light sour cream; or
1/4 cup plain low-fat yogurt
2 green onions; finely chopped

In large saucepan, heat oil over medium heat; cook onion, garlic and cumin for about 5 minutes or until softened. Add stock and pumpkin, whisking until smooth; cover and cook, stirring occasionally, for 10 minutes. Add milk, salt and pepper; heat through. Ladle into bowls. Top with dollop of sour cream; sprinkle with green onions.

Contributor: Canadian Living - January, 1999

Yield: 8 servings

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