Source: dLife

Canned pumpkin, chicken broth, milk, and onions make this a simple and quick soup that can be made any time of year.

Servings

0.5 cup fresh chopped onion , finely
0.5 tsp minced garlic
15 oz Pumpkin, canned, unsalted
29 oz fat free reduced sodium chicken broth
0.5 cup fat free milk
0.5 tsp hot pepper sauce
1 pinch salt and pepper (to taste)
6 tsp fat free sour cream (for garnish)

1 In a pot coated with nonstick cooking spray, sauté the onion and garlic over medium heat until tender, about 5 minutes.
2 Add the pumpkin, and gradually add the chicken broth and milk. Add the hot sauce, and season with the salt and pepper.
3 Cook until heated through for about 5 minutes, and serve with a dollop of sour cream.