30 minutes prep time | Serves 6
 

What you need:

• 2 tsp olive oil
• 1/2 c chopped onion
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tsp fresh ginger, peeled and minced
• 2 tsp sugar
• 1/4 tsp ground nutmeg
• Pinch of cinnamon
• Salt and freshly ground black pepper, to taste
• 1 can (14.5 oz) pumpkin
• 1 potato, peeled and cut into 1-inch cubes
• 4 c vegetable or fat-free, reduced sodium chicken broth
• 1/4 c nonfat sour cream
• 2 green onions, chopped
   

What you do:
 

1. In large stockpot, heat the oil over medium-high heat. Add onion, celery, garlic, ginger, and sugar and cook four minutes, until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, and stir to coat. Add pumpkin, potato, and broth. Bring to a boil.
2. Reduce heat to medium low, partially cover, and simmer 20 minutes, until potato is tender. Ladle soup into bowls and top each serving with sour cream and green onions.
    

Per serving: 114 Calories, 6 g Protein, 19 g Carbohydrates, 3 g Fiber, 3 g Total fat, (1 g sat, 2 g mono), 98 mg Sodium, Vitamin A, Copper, Vitamin B2 (riboflavin), B3 (niacin), B6, C, K, Magnesium, Manganese, Phosphorus, Potassium