The unique thing about this pumpkin soup is that it tastes very good and is very low in calories. And because it uses a vegetable stock and no milk, it is a vegetarian as well as a vegan soup.
1 large onion, minced
2 cups vegetable stock(see the recipe for September 2007)
11/2 cups pureed cooked pumpkin
1/2 tsp dried oregano
1/4 tsp hot-pepper sauce
1/4 cup toasted pumpkin seeds
In a 2-quart saucepan, cook the onions in 2 tablespoons of the stock until limp.
Add the remaining stock, pumpkin, oregano and hot-pepper sauce.
Simmer for 15 minutes.
Serve sprinkled with pumpkin seeds.
Nutrition (per serving); 60.0 calories; 19% calories from fat; 1.3g total fat; I .Omg cholesterol; 16.Omg sodium; 4.3g fiber.