Low-Fat Pumpkin Soup Recipe

In 2 qt. saucepan, melt margarine. Add onion, celery, and garlic powder, cooking until vegetables are soft. Add broth, salt and pepper and simmer for 15 minutes. Stir in pumpkin and evaporated skim milk. Cook for 5 minutes then pour into a blender container and mix on low speed about 30 seconds until creamy. Ladle into soup bowls. Top with chopped scallions and serve.

Calories......per 1 1/2 cs serving...120......Fat......0.5 g......Carbs.....0 g......Chol......2 mg.....Sodium.....215 mg.....Fiber.....2.4 g.