(12-10oz servings)

• 1 3/4 cups chopped yellow onions
• 1 tsp. minced garlic
• 3 cups sliced mushrooms
• 1 Tbsp. curry spice (see previous recipe)
• pinch of salt and black pepper
• 3 ¼ cups vegetable stock
• 3 1/3 cups nonfat milk
• 1 ¼ cups apple juice
• 1 ½ lb. canned or fresh pumpkin puree
• 1 ½ Tbsp. all purpose flour
• 1 Tbsp. brown sugar

Wilt the onions, garlic, and mushrooms with salt, pepper, and curry spices in a covered stockpot on a low heat. Remove the lid after the juices are rendered and cook off the excess liquid. Heat stock, milk, apple juice and pumpkin puree together in another pot. Sprinkle the flour and sugar over the mushroom mixture, stir well and cook for 5- 6 minutes. Add the heated liquids to the vegetables and cook together until the flavors blend and the soup is the desired consistency.

Per Serving: Calories: 89 Protein: 4gm Fat: 1gm Carbohydrates: 18gm Sodium: 736mg