Creamy Dreamy Pumpkin Soup

1 sweet onion, chopped

2 ribs celery, chopped

½ teaspoon salt

1 (14.5 ounce) can chicken broth

1 (15 ounce) can pumpkin puree

½ teaspoon poultry seasoning

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1/8 teaspoon ground black pepper

6 fluid ounces evaporated low-fat milk (about half of a 12 ounce can)

1-2 teaspoons Splenda® (optional)

1. Sauté onion, celery, and salt in a medium saucepan coated in nonstick spray until onions are golden. Add 1 can chicken broth; stir well to pick up the brown bits on the bottom of the pan. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

2. Transfer broth mixture into the container of a blender or processor. Process until smooth. (Remember to remove the cork top of the blender or food processor to let the steam escape!) Return mixture to saucepan.

3. Stir in can of pumpkin, poultry seasoning, ground cinnamon, ground ginger, ground pepper, and Splenda (optional). Simmer for 10 minutes, stirring occasionally.

4. Turn off heat and stir in evaporated milk. Do not boil. Ladle into individual soup bowls.


Serving Size: ½ cup Recipe makes: 8

Number of Servings: 1

Recipe submitted by SparkPeople user MORETHENAMOM39.