Light Cream of Tomato and Pumpkin Soup

spiritussancto's Note:

tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 10.0 cups

• 2 cups water
• 2 vegetable bouillon cubes
• 2 cups 1% low-fat milk
• 800 ml canned tomatoes , diced type, not drained (big can)
• 1 ½ cups cooked pumpkin , frozen, not drained
• salt and pepper
• ¼ cup low-fat powdered milk
• ½ white onion , chopped
• 1 teaspoon dill
• ½ teaspoon garlic powder
• 1 teaspoon basil

Directions:

1. if your pumpkin is still frozen throw it in a big pot with the milk, broth cubes, and half the can of tomatoes, bring to a boil and simmer until the pumpkin is thawed.
2. with a potato masher or an immersion blender, mash/blend the pumpkin and tomatoes in, it doesn't have to be perfectly smooth.
3. add rest of ingredients and simmer until onions are soft and flavors blended.
4. serve with bread and a simple salad.