Serves 4-6.
Ingredients:
- 4 c. chicken or vegetable broth
- 1 1/2 c. canned pumpkin
- 1/2 c. onion, chopped
- 1/3 c. quick cooking barley
- 1 clove garlic, minced or pressed
- 1/2 to 1 tsp. curry powder
- 1/2 tsp dried thyme
- 1 1/2 cup skim or soy milk
Instructions:
- In large saucepan combine water through thyme. Bring to boil, reduce. Cover and let simmer for 10-15 minutes. Cool slightly.
- Place half that pumpkin mixtured in food processor of blender. Cover and process til smooth. Pour into bowl. Repeat with remaining mixture.
- Return all the soup to pot and stir in milk. Cover and stir over low hear til heated through. Do not boil.
Tweaked from Weight Watchers’ message boards.
