Healthy Creamy Pumpkin Soup

The heat's finally breaking and Halloween is over, so that makes it the perfect time for pumpkin soup! Here's a recipe I modified for our dinner tonight, to general acclaim. If I can get husband and son to both like a soup, I know it's good!

Healthy Creamy Pumpkin Soup 
(heavily modified from this recipe by Mayo Clinic)

Ingredients:
1 medium pie pumpkin (or 1 15oz can puree)
1 small onion
4oz (1/2 package) fat free cream cheese
1 tbsp reduced fat margarine
1/4 tsp nutmeg
1/8 tsp cayenne pepper
2 chicken boullion cubes (2 cups broth may be subbed for cubes and 2 cups water)
2 1/4 cups water, divided

Roast one pie pumpkin and scoop out two cups of pulp (or use one can of puree if you really must). To roast your pumpkin, cut off the stem, cut the pumpkin in half around the widest part, and scoop out the seeds and guts. Place both halves face-down on a cookie sheet with a little water covering the bottom, then put in the oven at 350 for 40-45 minutes. When done, the skin will be dark brownish-orange and a knife will slide in very easily. Remove from oven and cool for 10 minutes before scooping.

Chop the onion and sautee in a saucepan or deep sautee pan with  margarine until golden brown and soft. Add 1/4 cup water and stir, then add pumpkin. Stir until smooth, then add remaining water and boullion cubes.

Add nutmeg and cayenne. Simmer on medium heat until boullion cubes are dissolved and everything is hot, then blend in a blender or food processor with cream cheese until smooth and creamy.

 Makes three filling servings, 3pts each.