Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups of pureed cooked pumpkin3 cups of chicken broth OR clear vegetable stock1 large OR 2 small onions, peeled, sliced & diced1 clove of garlic, grated or minced (optional)3 Tablespoons of refrigerated no calorie butter1/2 cup of evaporated skimmed milkSalt to personal tastePepper to personal taste (optional)4-6 packets of no calorie sweetener1/4 teaspoon nutmeg1/4 teaspoon of ginger (optional)1/4 teaspoon of cinnamon (optional)
Put the butter inside a deep non-stick pot and heat. Test the heat by adding a bit of the diced onion or garlic. If it sizzles, then add all the onion and garlic. Cook until onion takes on a clear look. Add the chicken or veggie broth. As this liquid heats, mix the spices and sweetener with the cooked pumpkin. Slowly add the evaporated milk. Slowly incorporate into the warm broth. Heat but do not boil. Serve immediately.
f you'd like to dress up this 'all ready very pretty' dish, here are some really delish suggestions!
1/4 cup of toasted pumpkin seeds
Sprinkle of nutmeg.
Coarsely ground pepper.
Croutons
Swirl a bit of cream through the soup with a knife.
Number of Servings: 4
Recipe submitted by SparkPeople user CJPSGIRL.
f you'd like to dress up this 'all ready very pretty' dish, here are some really delish suggestions!
1/4 cup of toasted pumpkin seeds
Sprinkle of nutmeg.
Coarsely ground pepper.
Croutons
Swirl a bit of cream through the soup with a knife.
Number of Servings: 4
Recipe submitted by SparkPeople user CJPSGIRL.
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 4.2 g
- Cholesterol: 3.8 mg
- Sodium: 821.2 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.3 g
- Protein: 4.6 g
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