Pumpkin Soup

This gluten-free recipe is perfect on an autumn night with a chill in the air. It's the season when the flavor of winter squash is at its peak. Substitute acorn or butternut squash if you prefer. Ingredients:1-2 tablespoons olive or canola oil1 medium onion, diced2 celery stalks, diced4 medium carrots, diced1/2 teaspoon ground ginger, to taste1/2 teaspoon nutmeg1 teaspoon curry powder4 cups peeled and cubed pumpkin or 1 - 29 oz can pumpkin4 cups low-sodium vegetable broth*2-3 tablespoons dry white wine, if desired1 1/2 cups (12 oz can) evaporated skim milkGround pepper and salt to taste*Choose gluten-free vegetable broth or make your ownPreparation:In a heavy pan, heat oil over medium heat. Sauté onion, celery and carrots until vegetables are soften, 10-15 minutes. Add ginger, nutmeg, & curry powder, lower heat and cook another 10 minutes, being careful not to burn vegetables. Add in the pumpkin, vegetable broth, and wine; stir together. Cover and cook on low for about 30 minutes and vegetables are fork-tender. Using a blender or food processor, puree soup until smooth and creamy (no vegetable chunks). Be careful not to overfill blender or processor. Return the soup to the pan, stir in half-n-half, season with salt and pepper and heat through on low setting.Serves 6Nutrition Information per serving: 142 calories, 6 gm protein, 17 gm carbohydrates, 5 gm fat, <1 gm saturated fat, 3 gm fiber, 3 mg cholesterol, 93 (homemade vegetable broth) - 473 (commercial vegetable broth) mg sodium

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