Pumpkin Soup with Toasted Pumpkin Seeds
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 124.7
- Total Fat: 4.4 g
- Cholesterol: 6.3 mg
- Sodium: 49.0 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 5.5 g
- Protein: 3.8 g
View full nutritional breakdown of Pumpkin Soup with Toasted Pumpkin Seeds calories by ingredient
Introduction
After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat. After one sip of this savory pumpkin soup, you will be surprised to find it packs a little heat.Number of Servings: 4
Ingredients
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2 tablespoons pumpkin seeds (pepitas)
1/2 teaspoon plus one pinch pumpkin pie spice
1 tablespoon Smart Balance butter
1 medium white onion, diced (about 3/4 cup)
1/8 teaspoon cayenne pepper
One 15-ounce can pumpkin puree
3 cups homemade or low-sodium vegetable stock
1 tablespoon reduced-sugar orange marmalade
1/4 cup lowfat evaporated milk
Tips
Your taste buds will do a double take when the expected sweetness of pumpkin is transformed into a savory, nutty, and peppery soup.
Directions
Place the pumpkin seeds in a small saute pan set over medium. Cook 3-4 minutes, until they start to toast. Add a pinch of pumpkin pie spice to the pan and shake to coat. Transfer to a plate to cool.
Melt the butter in a medium saucepan over medium heat, then add the onions to the melted butter. Saute, stirring occasionally until the onions are tender, about 3-4 minutes. Add the cayenne pepper and the remaining pumpkin pie spice. Stir just to combine and cook for 2 minutes.
Add the pumpkin puree and stock, stir, and simmer for 8 minutes. Stir in the marmalade.
Puree the soup with an immersion blender or transfer in batches to a blender. Stir in the evaporated milk.
Roughly chop the toasted spiced seeds. Ladle one cup of soup into each bowl and garnish with 1/4 the of the seeds.
Makes 4 servings
Melt the butter in a medium saucepan over medium heat, then add the onions to the melted butter. Saute, stirring occasionally until the onions are tender, about 3-4 minutes. Add the cayenne pepper and the remaining pumpkin pie spice. Stir just to combine and cook for 2 minutes.
Add the pumpkin puree and stock, stir, and simmer for 8 minutes. Stir in the marmalade.
Puree the soup with an immersion blender or transfer in batches to a blender. Stir in the evaporated milk.
Roughly chop the toasted spiced seeds. Ladle one cup of soup into each bowl and garnish with 1/4 the of the seeds.
Makes 4 servings
Member Ratings For This Recipe
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DR1939
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DEBBIEACAC
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JILLY0522
Who cares if the pumpkin puree adds more calories. The nutritional value out weighs the numbers. Sometimes you've got to stop counting so much and look for the nutrition and vitamins your body needs. It's not like they're fat calories. It's a vegetable for goodness sakes! Delicious by the way!!!! - 10/29/13
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1MANKNEY
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ARDISSA
