1 large onion, minced
3 cups reduced sodium chicken broth
2 cups pureed cooked pumpkin
1 teaspoon dried oregano
1/2 teaspoon hot-pepper sauce
1/4 cup toasted pumpkin seeds

In a medium saucepan, cook the onions in 2 tablespoons of the broth until softened. Add the remaining broth, pumpkin, oregano and hot-pepper sauce and simmer for 15 minutes. Sprinkle with pumpkin seeds and serve.

Makes 4 Servings
Serving Size: 12 ounces