Fall Spiced Creamy Pumpkin Soup

Ingredients

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)

Preparation

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!