Whip up This Pumpkin Mushroom Soup From Nutritionally Speaking

Just because it’s a cold-weather dish doesn’t mean it’s laden with fat. This creamy recipe is packed with nutrients and flavor.

Pumpkin-Mushroom Soup

Submitted by Robin Hayes, founder/dietitian, Nutritionally Speaking, Dover
Makes 10 1-cup servings

1 tablespoon margarine
½ pound sliced mushrooms (your choice)
½ cup chopped raw onion
1 tablespoon all-purpose flour, unbleached
1 cup fat-free chicken broth
1 cup canned pumpkin
8 ounces plain, nonfat yogurt
1 tablespoon honey
2 teaspoons curry powder

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In a large sauce pan, sauté mushrooms in fat. Remove and set aside. Add onion and sauté until transparent. Stir in flour and cook gently for several minutes. Add broth and pumpkin. Bring to a boil, stirring constantly. Return mushrooms to soup and simmer for 20 minutes. Add yogurt, honey and curry powder to taste. Simmer 10 minutes. Season with salt and pepper. Serve with a dollop of yogurt or sour cream.

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