Pumpkin Soup

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kris2600
kris2600 Posts: 149
in Recipes
2 slices bacon, chopped
1 onion, chopped
1 29-ounce can pumpkin
3-1/2 cups low-sodium chicken broth
1 cup applesauce
2 tsp. ground ginger
1/2 cup light sour cream
salt
pepper
Directions
Saute 2 slices chopped bacon and 1 chopped onion; drain fat.

Add one 29-ounce can pumpkin, 3-1/2 cups low-sodium chicken broth, 1 cup applesauce and 2 tsp. ground ginger.

Add salt and pepper; bring to boil. Simmer.

Add 1/2 cup light sour cream. Makes 4 servings.

Replies

  • kris2600
    kris2600 Posts: 149
    Options
    2 slices bacon, chopped
    1 onion, chopped
    1 29-ounce can pumpkin
    3-1/2 cups low-sodium chicken broth
    1 cup applesauce
    2 tsp. ground ginger
    1/2 cup light sour cream
    salt
    pepper
    Directions
    Saute 2 slices chopped bacon and 1 chopped onion; drain fat.

    Add one 29-ounce can pumpkin, 3-1/2 cups low-sodium chicken broth, 1 cup applesauce and 2 tsp. ground ginger.

    Add salt and pepper; bring to boil. Simmer.

    Add 1/2 cup light sour cream. Makes 4 servings.
  • talabu
    talabu Posts: 1
    Options
    Here's another one, if you like curry and other savory spices :

    Ingredients
    1 tablespoon butter
    1 cup chopped onion
    3 tablespoons all-purpose flour
    1/2 teaspoon curry powder
    1/4 teaspoon ground cumin
    1/4 teaspoon ground nutmeg
    2 garlic cloves, crushed
    1 cup (1/2-inch) cubed peeled sweet potato
    1/4 teaspoon salt
    2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    1 (15-ounce) can pumpkin
    1 cup 1% low-fat milk
    1 tablespoon fresh lime juice
    2 tablespoons chopped fresh chives (optional)

    Preparation
    Melt butter in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; saute 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.

    Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often (do not boil). Remove from heat; stir in juice. Garnish with chives, if desired.

    Nutritional Information
    Calories: 121 (21% from fat)
    Fat: 2.8g (sat 1.6g,mono 0.7g,poly 0.2g)
    Protein: 5.1g
    Carbohydrate: 19.7g
    Fiber: 3.5g
    Cholesterol: 7mg
    Iron: 1.5mg
    Sodium: 565mg
    Calcium: 85mg

    source:
    Cooking Light, Dec 2002

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