Ingredients
- 1 cup water
- 1 cup canned pumpkin
- 3 Tbsp. thinly sliced green onion (scallion)
- 1 stalk celery, thinly sliced
- 2 Tbsp. apple juice
- 1 envelope instant chicken bouillon
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2/3 cup skim milk
- 1/4 cup light sour cream
Directions
Microwave 1 cup water 1 minute. Place onions, celery and apple juice in 2 quart casserole. Cover and microwave 2 to 3 minutes or until celery is soft. Add all other ingredients except milk and light sour cream and mix well.. Cover and microwave on high power 5 to 6 minutes or until just beginning to boil, stirring mixture after 3 minutes. Stir in skim milk and microwave, uncovered, on high 1 minute. Stir and pour into four bowls, garnishing top of each bowl of soup with a dollop of light sour cream and a dusting of nutmeg, if desired.
By Robin from Washington, Ia
|
