Light Cream of Tomato and Pumpkin Soup

• 2 cups water
• 2 vegetable bouillon cubes
• 2 cups 1% low-fat milk
• 800 ml canned tomatoes, diced type, not drained (big can)
• 1 12 cups cooked pumpkin, frozen, not drained
• salt and pepper
• 14 cup low-fat powdered milk
• 12 white onion, chopped
• 1 teaspoon dill
• 12 teaspoon garlic powder
• 1 teaspoon basil

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. with a potato masher or an immersion blender, mash/blend the pumpkin and tomatoes in, it doesn't have to be perfectly smooth.
3. add rest of ingredients and simmer until onions are soft and flavors blended.
4. serve with bread and a simple salad.

water, vegetable bouillon cubes, milk, tomatoes, pumpkin, salt, lowfat powdered milk, white onion, dill, garlic, basil

Taken from www.food.com/recipe/light-cream-of-tomato-and-pumpkin-soup-398213 (may not work)