Southwestern Cream of Pumpkin Soup Recipe

I substitute evaporated milk for the cream; fewer calories and tastes just as good.

Southwestern Cream of Pumpkin Soup (6 servings)

3 cups cooked pumpkin, fresh or canned

4 cups water
1 Tablespoon olive oil
2 cups minced onion
1 large red bell pepper, minced
2 large cloves of garlic, minced
2 teaspoons of salt
1 Tablespoon of mild chile powder (do NOT use hot chile powder.)
2 to 3 Tablespoons of fresh lime juice
freshly ground black pepper
1 12-oz. can of evaporated milk

1. Combine the pumpkin and water in a soup pot. Stir until uniform. Partially cover and heat gently, stirring often.
2. Heat the oil in a medium skillet. Add the onion and bell pepper and saute over medium heat for 5 minutes. Add garlic, salt, and chile powder; stir and cover. Cook over low heat for about 10 more minutes, stirring often, until the vegetables are tender.
3. Add the saute and lime juice to the soup. Stir well, cover, and simmer for 10 minutes. Season with black pepper and salt to taste.
4. Pour in the evaporated milk and heat gently until ready to serve.