Laura's Kitchen

Pumpkin soup is a nice fall dish. It's warm and creamy and best of all very low fat. Here's my take on a fall classic.

3 cloves garlic, minced
4 cu. chicken or veggie broth
1 28 oz can pumpkin puree
1 apple diced (optional)
Juice from 1/2 lemon
1 generous pinch Chile pepper flakes
1-2 T oregano
1 t fresh ginger
salt and pepper to taste

Put everything in a large pot and bring to a boil, stirring frequently. Let simmer until you are ready to serve. You can sprinkle Parmesan cheese on top if you want to. Serve and enjoy!