Orange (Pumpkin) Soup

Directions

Put vegetables in large pot. Cover well with water and bring to boil. Stir in vegetable boullion cubes until dissolved. (If desired, use chicken broth instead of water and boullion.)

Simmer until all vegetables are very soft. Cool slightly then puree in batches in food processor.

This soup can be made with the amount of ingredients you have on hand. Measurements are not precise. It is very good with a big spoonful of plain, (low-fat), yoghurt on top, and accompanied by pumpkin corn muffins.

This is virtually fat-free. Freezes well, too. I freeze individual portions for lunches. Use any stock available if you don't have vegie-boullion.

Per serving: 47 Calories; 0g Fat (2% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 12mg Sodium