Pumpkin Cider Soup

This hearty concoction of seasonal fruits and vegetables will fill the belly and warm the bones on a brisk day.

Makes 6 servings

Ingredients:

2 Tbsp. nonfat chicken broth

1 cup chopped onion

1 (15 oz.) can pumpkin

1 cup water

2 cups apple cider

¼ cup packed brown sugar

¼ tsp. cinnamon

1/8 tsp. nutmeg

1 large apple, peeled and chopped

¼ tsp. pepper

6 Tbsp. nonfat sour cream (optional)

Chopped chives for garnish (optional)

Directions:

1. Spray large pot or Dutch oven with cooking spray.

2. Add broth and heat over medium-high heat; add onion and cook until softened and transparent.

3. Add remaining ingredients except sour cream and chives, if using; cook over medium-high heat, stirring constantly and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.

4. Remove from heat and cool slightly. Blend soup in several batches in blender until smooth and creamy.

5. Return to soup pot and heat 5 to 6 minutes over medium heat. Serve with nonfat sour cream and chopped chives, if desired.

Nutritional information per serving: 129 calories, 2g protein, 24g carbohydrates, 0.4g fat, 0mg cholesterol, 2g fiber, 33mg sodium.

Note: Nutritional information may vary depending on ingredient brands used.