INGREDIENTS

   *2 tablespoons olive oil
   *2 medium onions, sliced
   *2 medium carrots, cut into 1/4-inch-thick slices
   *1 tablespoon finely chopped peeled fresh ginger root
   *3 cups water
   *1-3/4 cups nonfat chicken broth
   *2 cups canned pumpkin
   *Pinch nutmeg
   *1/2 cup light sour cream

DIRECTIONS

• In a stockpot, heat oil over moderate heat. Once hot, add in the onions, carrots and ginger. Stir often while cooking. Mix in water, chicken broth, pumpkin and nutmeg. Lower heat and allow 5 minutes of simmering. Stir from time to time and take it off the stove top.
• Pour the soup into a blender and work in batches. Process until pureed. Put the pureed soup back into the pot and sprinkle with salt and pepper, if preferred.
• Ladle into bowls and add a tablespoonful of sour cream using nutmeg as garnish.