Light Cream of Tomato and Pumpkin Soup

Ingredients

• 2 cups water
• 2 vegetable bouillon cubes
• 2 cups 1% low-fat milk
• 800 ml canned tomatoes, diced type, not drained (big can)
• 1 1/2 cups cooked pumpkin, frozen, not drained
• salt and pepper
• 1/4 cup low-fat powdered milk
• 1/2 white onion, chopped
• 1 teaspoon dill
• 1/2 teaspoon garlic powder
• 1 teaspoon basil

Directions

1. 1

   if your pumpkin is still frozen throw it in a big pot with the milk, broth cubes, and half the can of tomatoes, bring to a boil and simmer until the pumpkin is thawed.

2. 2

   with a potato masher or an immersion blender, mash/blend the pumpkin and tomatoes in, it doesn't have to be perfectly smooth.

3. 3

   add rest of ingredients and simmer until onions are soft and flavors blended.

4. 4

   serve with bread and a simple salad.