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2 tsps. reduced calorie tub margarine
1/4 cup chopped onion
2 tblsps. chopped green bell pepper
2 tblsps. all-purpose flour
2 cups skim or 1% milk
1 cup canned pumpkin
1 tsp. low-sodium instant chicken broth mix
1/8 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. pepper
chopped parsley or dill for garnish (optional)
In a small saucepan, melt margarine. Add onion and green pepper; cook until soft but not brown, 4 to 5 minutes. Whisk in flour; stir in milk, pumpkin, broth mix, and thyme. Cook over medium-high heat, stirring occasionally, until slightly thickened and just boiling. Garnish with parsley or dill, if desired.
Makes 2 servings
Each serving (1 cup) provides, 1 Milk, 1/2 Fat, 2 Vegetables, 20 optional calories
Hopefully, Sue's daughter can convert this recipe to the points system for us!!!!
Thank you to Sue and her daughter for converting the Pumpkin Soup into the points system for us!.....www.aarp.org/community/editor/fckeditor/editor/images/smiley/msn/teeth_smile.gif" />.......
Each one cup serving equals 3 points!.....www.aarp.org/community/editor/fckeditor/editor/images/smiley/msn/thumbs_up.gif" />......www.aarp.org/community/editor/fckeditor/editor/images/smiley/msn/heart.gif" />.......