Pumpkin SoupSubmitted by: SHELBSYD
2 tbsp. butter
1/2 cup onion, diced
3/4 cup (97 grams) apple, peeled and diced
2 cups fresh pumpkin, roasted or canned pumpkin (not pie filling)
1 tbsp. fresh sage leaves or 1/2 tbsp. dried sage
3 cups chicken stock, low sodium
1 cup unsweetened coconut milk (carton) or non-fat milk
Salt & pepper to taste
Adapted from Skinny Bitch Cookbook
Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the coconut milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper.
Serving Size: 5 1/2 cups
Number of Servings: 5
Recipe submitted by SparkPeople user SHELBSYD.