Healthier Pumpkin Soup

Y’all, this is a great fall soup.  It is also a great alternative to my original Pumpkin Soup recipe. The recipe calls for pumpkin puree, but I love to slice my pumpkin up and roast then scoop the pumpkin of the skin and use it that way, giving it a roasted flavor as well.  Either way, I think you are going to love this healthier version of pumpkin soup.

pumpkinsoup

Ingredients

  • 2 teaspoons margarine
  • 3/4 cup chopped onion
  • One 16-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cloves or ground nutmeg
  • 1 cup fat-free milk

Directions

  1. Melt the margarine in a medium saucepan. Sauté the onion until softened, about 5 minutes.
  2. Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
  3. Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.

 

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