PUMPKIN SOUP with Cinnamon Toast

POINTS per serving 3

serves: 4


2 cups frozen chopped yellow turnips, cooked

1 cup low-sodium chicken broth

1 cup canned pumpkin puree

teaspoon salt

teaspoon ground ginger

teaspoon cinnamon

teaspoon ground nutmeg

Dash ground white pepper

1 cup evaporated skimmed milk

4 teaspoons reduced calorie margarine

teaspoon sugar

2 slices multigrain or whole wheat bread

parsley sprigs to garnish



1. In a medium saucepan over low heat, combine the turnips, broth, pumpkin, salt, ginger, ⅛ teaspoon of the cinnamon, the nutmeg, white pepper and cup water; blend in the milk. Heat slowly to serving temperature, stirring occasionally.


2. Meanwhile, in a small bowl, combine the margarine, sugar and the remaining ⅛ teaspoon of cinnamon; spread over the bread. Toast in a toaster oven or under the broiler until golden; cut each slice into 4 triangles. Serve the soup, garnished with a parsley sprig, with the toast on the side.