Friday, September 30, 2016

Fall Spiced Creamy Pumpkin Soup


Cooking spray
1 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 cups apple cider
1/3 cup bourbon
1/4 cup maple syrup
1 (29-ounce) can pumpkin
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups soy milk or almond 
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
9 tablespoons reduced-fat sour cream
3 tablespoons chopped fresh parsley (optional)


Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley, if desired. Serve at room temperature and Enjoy!

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