Festive Pumpkin Soup
Pumpkin is not just for pies and jack-o-lanterns! Try this festive soup to warm your soul this fall, and for a good dose of vitamin A. To reduce the saturated fat in this recipe, we’ve used olive oil to sauté the vegetables instead of butter and low-fat milk instead of cream. You can make these substitutions in most recipes.
Serves: 1 cup
Ingredients
2 T olive oil
2 white onions, roughly chopped
1 medium carrot, sliced
4 stalks celery, sliced
2 cloves garlic, crushed
6 C chicken stock
3 15 oz cans pumpkin puree
½ bunch chopped parsley
4 C 2% milk
1 tsp nutmeg or to taste
½ tsp ground sage
½ tsp white pepper
¼ C brown sugar
½ C plain non-fat or low-fat yogurt
Directions
- Sauté vegetables in olive oil over medium heat until tender.
- Add stock and simmer 10 min.
- Blend well in blender. Add parsley for final 30 seconds.
- Return to pot, add pumpkin, milk, spices, and sugar. Heat slowly being careful not to boil.
- Serve hot. Garnish with chopped fresh sage, dried cranberries, and a dollop of yogurt or sour cream if desired.