Cream of Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Tbsp unsalted butter
  • 1 cup yellow onion (about ½ onion), finely chopped
  • 2 (14 ½ oz) cans low-sodium vegetable broth
  • 1 (15 oz) can pumpkin puree
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • ½ tsp ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground allspice
  • ⅛ tsp ground pepper
  • ⅛ tsp cayenne pepper
  • ¼ cup brown sugar, packed
  • 1 cup nonfat milk
Instructions
  1. Melt the butter over medium-high heat in a heavy-bottomed pot. Once hot, add the onion and saute for 4-5 minutes, or until tender. Add one of the cans of chicken broth, stir and bring to a boil. Once it reaches a boil, cover the saucepan, reduce the heat to low, and simmer for 10 minutes.
  2. Remove pot from heat, and puree the onions and broth until smooth with an immersion blender or carefully transfer to a blender and puree, venting to allow heat to escape. Return mixture to pot.
  3. Add the remaining can of broth, pumpkin, salt, cinnamon, ginger, nutmeg, allspice, black pepper, cayenne, and brown sugar. Stir until all ingredients are blended and bring soup back to a boil over medium-high heat. Cover, and reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the milk. Serve hot.
Notes
Recipe from The Redhead Baker, and originally, All Recipes
Nutrition Information
Serving size: 1½ cups Calories: 172 Fat: 6.0 Carbohydrates: 26.0 Sugar: 19.3 Sodium: 386 Fiber: 4.8 Protein: 5.5 Cholesterol: 15.0
Recipe by Prevention RD at https://preventionrd.com/cream-of-pumpkin-soup/