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, commercial OR see recipe below (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.

*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  5 servings
1 serving
157.5.0 calories
6.3 g protein
10.2 g fat
9.4 g net carbs