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Low Fat Carrot Pumpkin Soup


1 pound carrots, peeled and sliced
1 small red onion, chopped
1/2 teaspoon walnut oil
3 Tablespoons walnuts
3 cups vegetable broth
Salt and pepper to taste
1 cup pumpkin puree

In large saucepan, combine carrots, onion, oil, and walnuts. Sauté about 2 minutes, or until walnuts are toasted.

Add broth. Heat to boiling over medium heat, then reduce heat to low and simmer about 20 minutes, or until carrots are very tender. Stir in pumpkin. Transfer mixture to blender or food processor. Process until soup is smooth and thickened. Serve immediately.

Makes 4 servings.

Calories......119.....Fat.....4 g.....Fiber.....2 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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