Dalton G. of Bessemer, AL. learned this recipe at the knee of his mother way back in the day. Dalton taught his wife to make the recipe and they have a family tradition of having this soup every Halloween!

Pumpkin Patch Soup

Makes 4 Servings

13 3/4 oz. fat-free chicken broth  

1 large onion, diced  

2 carrots, diced  

1/2 tsp. baking soda  

1 tsp. cinnamon  

1/3 tsp. salt  

1/8 tsp. pepper  

16 oz. canned pumpkin  

2 cups evaporated fat-free milk  

1/4 cup low-fat sour cream

4 tsp. bacon bits    

1. In a large pot, combine the chicken broth, onions, carrots, baking soda, cinnamon, salt, and pepper. Simmer uncovered for 10 to 15 minutes or until the carrots are soft.  

2. Put the vegetables and broth into a blender or food processor and blend until smooth. Add the canned pumpkin and evaporated milk. Simmer uncovered for 10 minutes.  

3. Serve topped with sour cream and bacon bits.   

Calories: 125;

Protein: 8 g;

Carbohydrates: 20g;

Fat: 1.5g; (11% of calories)

Saturated Fat: 1g;  

Fiber: 3g;  

Sodium: 372ml;

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