HEARTY PUMPKIN SOUP
Great soup for Fall or the holidays. I can imagine enjoying this fabulous, low-calorie soup for lunch on Thanksgiving and having dinner later in the evening or the other way around – enjoying the soup in the evening in front of a roaring fire. And let’s add some pretty, falling snow outside to complete the cozy scene inside the house! I love the color of this soup.
2 tbsp unsalted butter (30 mL)
1/2 cup finely minced onion (125 mL)
2 tsp crushed garlic (10 mL)
1 tsp thyme, OR coriander (5 mL)
1 tsp molasses - you can leave it out (5 mL)
1/2 tsp ground cumin (2 mL)
1/4 tsp nutmeg (1 mL)
1/4 tsp black pepper (1 mL)
4 cups Chicken Stock, page 56 (1 L)
15 oz can mashed pumpkin (425 g)
1/4 cup heavy cream (60 mL)
1 tsp salt, OR to taste (5 mL)
Black pepper, to taste
Garnish (optional):
Dollops of sour cream
In large skillet, melt butter over medium heat. Add onion and cook until soft and transparent. Add garlic and cook about a minute. Add thyme, molasses, cumin, nutmeg and black pepper. Stir well to combine.
Stir in Chicken Stock and pumpkin and bring to a boil. Reduce heat and simmer 15 minutes. Stir in cream. Taste and add salt and pepper and heat gently over low heat (do not boil). Serve with a dollop of sour cream, if desired.
Helpful Hint: Stirring the sour cream into the hot soup will cool it down slightly and make it even thicker and richer-tasting.
Variation: Pumpkin Sausage Soup: Add rings of your favorite sausage.
Yield: 5 servings
1 serving
157.5.0 calories
6.3 g protein
10.2 g fat
9.4 g net carbs
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