Pumpkin Soup

By kuca_murisa

This would be a great soup to serve on Thanksgiving prior to the meal. Instead of having lots of appetizers, you could offer your guests a nice mug of soup to sip on while they socialize and wait for the big meal. Soup helps to take the edge off the hunger without filling up on too many calories.

Ingredients

• 2 teaspoons (tsp) Olive oil
• 1/2 cup chopped onion
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 tsp peeled, minced fresh ginger or bottled ginger
• 2 tsp sugar
• 1/4 tsp nutmeg
• Pinch of cinnamon
• Salt and pepper to taste
• 1 can (14.5 oz) pumpkin
• 1 potato, peeled and cut into 1-inch cubes
• 4 cups veggie or chic broth (preferably reduced sodium)
• 1/4 cup nonfat sour cream
• 2 green onions, chopped

Details

Servings 6

Preparation

Step 1

1. In a large stockpot, heat oil over medium-high heat. Add onion, celery, garlic, ginger, and sugar and cook until tender.

2. Add nutmeg and cinnamon. Season with salt and pepper to taste; stir to coat. Add pumpkin, potato, and broth. Bring to a boil.

3. Reduce heat to medium-low, partially cover and simmer 20 minutes, until the potato is tender. When done, you can either leave the soup chunky or puree in a blender or with a hand blender. Top soup with a drizzle of sour cream and green onions.


Nutritional Info per serving: 89 calories, 2g fat, 3g protein, 2g fiber