WW's Pumpkin Soup

Pumpkin Soup

Makes 4 servings

PointsPlus™ value | 4 per serving

Ingredients

• 1 (4 lb) sugar or pie pumpkin
• cooking spray
• 2 garlic cloves, peeled
• 1 quart reduced-sodium vegetable broth
• 1 1/2 tsp minced sage leaves or 1/2 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/2 tsp ground allspice

Instructions

1. Preheat oven to 350°F. Cut pumpkin in half through its “equator” (that is, not its stem) and scoop out any seeds and fibrous membranes.
2. Spray a large baking sheet with cooking spray; set pumpkin halves cut-side down on it. Stick a garlic clove under each half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes. At this point, pumpkins can be put in a large, sealable container and saved in the fridge for up to 3 days.
3. Scoop soft flesh from shell and into a large blender or food processor fitted with the chopping blade. Add garlic cloves as well as 2 cups of broth. Process or blend until smooth, scraping down inside of canister as necessary.
4. Pour purée into a large saucepan; stir in remaining broth, sage, salt, cinnamon and allspice. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes to blend the flavors.
5. Serving size: 1 cup plus 2 tablespoons

Vegetable Soup

• Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
• Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving. 

	2 clove(s) (medium) garlic clove(s), minced
	2 medium uncooked carrot(s), diced
	2 small uncooked zucchini, diced
	2 cup(s) uncooked savoy cabbage, or other variety, shredded
	2 cup(s) uncooked Swiss chard, chopped
	2 cup(s) uncooked cauliflower, small florets
	2 cup(s) uncooked broccoli, small florets
	1 medium uncooked onion(s), diced
	1 medium sweet red pepper(s), diced
	1 rib(s) (medium) uncooked celery, diced
	2 tsp fresh thyme, chopped
	6 cup(s) vegetable broth
	2 Tbsp fresh parsley, or chives, fresh, chopped
	1/2 tsp table salt, or to taste
	1/4 tsp black pepper, or to taste
	2 Tbsp fresh lemon juice, optional