Every year I search for a yummy pumpkin soup recipe for this fall season.  I haven’t tried this one but it sounds yummy.  It came to me via 24 hour Fitness, and sounds pretty simple:

Pumpkin Soup Recipe

 

1 medium onion, minced
1 clove garlic, minced
1 teaspoon margarine or olive oil
3 cups reduced sodium chicken broth
3 cups pureed cooked pumpkin
1 teaspoon dried oregano
1/2 cup toasted pumpkin seeds

Heat margarine or olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened. Add the broth, pureed pumpkin and oregano and simmer for 30 minutes. Sprinkle with pumpkin seeds and serve.

Makes 4 Servings
Serving Size: 12 ounces