Harvest Pumpkin soup

ali106

This is a low fat, low sodium recipe and I love and hope you do too, I created it from a combo of things....I had the harvest pumpkin from au bon pain, then did some fooling around online and improvised here and there....Oh and I'm trying to get the cal info and will post it soon! lol

2 tbsp of butter or margerine
14 oz of canned pumpkin...Libby's is good!
1 1/2 15 oz cans of low sodium chicken broth (can you use homemade too if you have it or bullion but that will increase the sodium
1/2 cup of fat free evaporated milk
1 cup cut up carrots
1 cup chopped celery
1/2 cup chopped onion
1/2 tsp of garlic powder
1/2 tsp of tumeric if you have it...if not just skip
1 small sweet potato, peeled and cut up
1/2 cup of chives chopped

In a saucepan, melt butter, add onions and celery and spices....saute until transparent
add a bit of broth if the butter evaporates....

Add the rest of broth, and cut up carrots and sweet potatoes
bring to boil and cook until carrots and sweet potatos are tender...
stir in pumpkin and milk blend well, cook a few minutes more and then take off heat

In a blender or food processor poor in liquid and pulse on low (I like some of the veggies chunky but if you prefer a smooth soup or bisque then blend away!)

poor into bowl and sprinkle w/ chives....sooo good!

I also make steamed spinach and add it to my bowl so I get my greens too LOL....I hope you like it! they do at work so I thought you may too!

I added this as a food if you like...or here are a quick look at the cals....
163 cal
6 fat
495 sodium (using full sodium broth could not find the sodium on low sodium but I think its like 1/2 that)
2.5 fiber

Ali

ali106

This is a low fat, low sodium recipe and I love and hope you do too, I created it from a combo of things....I had the harvest pumpkin from au bon pain, then did some fooling around online and improvised here and there....Oh and I'm trying to get the cal info and will post it soon! lol

2 tbsp of butter or margerine
14 oz of canned pumpkin...Libby's is good!
1 1/2 15 oz cans of low sodium chicken broth (can you use homemade too if you have it or bullion but that will increase the sodium
1/2 cup of fat free evaporated milk
1 cup cut up carrots
1 cup chopped celery
1/2 cup chopped onion
1/2 tsp of garlic powder
1/2 tsp of tumeric if you have it...if not just skip
1 small sweet potato, peeled and cut up
1/2 cup of chives chopped

In a saucepan, melt butter, add onions and celery and spices....saute until transparent
add a bit of broth if the butter evaporates....

Add the rest of broth, and cut up carrots and sweet potatoes
bring to boil and cook until carrots and sweet potatos are tender...
stir in pumpkin and milk blend well, cook a few minutes more and then take off heat

In a blender or food processor poor in liquid and pulse on low (I like some of the veggies chunky but if you prefer a smooth soup or bisque then blend away!)

poor into bowl and sprinkle w/ chives....sooo good!

I also make steamed spinach and add it to my bowl so I get my greens too LOL....I hope you like it! they do at work so I thought you may too!

I added this as a food if you like...or here are a quick look at the cals....
163 cal
6 fat
495 sodium (using full sodium broth could not find the sodium on low sodium but I think its like 1/2 that)
2.5 fiber

Ali

rhondababy

Mmmmmmm!

His_Kelly

I LOVE pumpkin and squash dishes. Thanks for this wonderful idea :happy:

garimac

Great idea, and i love pumpkin soup!!
Cant wait to try it.
Thanks

ali106

bumping! happy fall recipe! lol

ErinRNinMaine

Sounds delicious! I love pumpkin soup! Instead of the tumeric, you could add a pinch of nutmeg instead. Also, try topping your bowl with some roasted, salted pumpkin seeds...yummm!

TamTastic

MMMM!! Sounds SO good!!