Pumpkin Soup With Lentils(62 Calories Per Cup; 2 Grams Fat) - cooking recipe

Ingredients

2 Tbsp. butter or margarine
2 Tbsp. flour
1 large onion (about 2 1/2 c.), chopped
7 c. water
2 c. pumpkin
3 chicken bouillon cubes
1/2 c. dried lentils
1 tsp. dry marjoram
1 tsp. summer savory
1/4 tsp. Tabasco
1/4 tsp. turmeric
1/8 tsp. thyme
1/2 tsp. paprika
1/8 tsp. rosemary

Preparation

In an iron Dutch oven, melt the butter and stir in the flour. Carefully add the water, stirring to keep consistency smooth.
Add chopped onion, pumpkin and bouillon cubes, lentils and spices and simmer for 1 1/2 hours.
Cool and puree.