Pumpkin Soup

A thrown together recipe we liked so much I just had to share! Soft chunks of pumpkin and carrot bathed in a subtly spicy broth. Deliciously different and soooo simple. Hope you enjoy it as much as we did.

Serves 6.



SODIUM CONTENT: 24.3 mg per serving

INGREDIENTS

6 c. diced pumpkin (2 small pie pumpkins, seeded, peeled and diced)
2 c. diced carrot (about 3-4 carrots)
2 scallions, sliced thinly (white & green portions, about 1/2 c.)
6 c. water
6 t. very-low-sodium or sodium-free chicken bouillon granules
1/4 t. freshly ground black pepper

DIRECTIONS

Place all ingredients into a stockpot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer 30 minutes. Remove from heat and serve.

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