Food & Recipes

Pumpkin-Cider Soup

This inventive fall soup emphasizes the seasonal flavors of pumpkin, cider, and nutmeg.

Serves: 6

Ingredients:

• 2 tablespoons nonfat chicken broth
• 1 cup chopped onion
• 15-ounce can of pumpkin
• 1 cup water
• 2 cups apple cider
• 1/4 cup packed brown sugar
• 4 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1 large apple, peeled and chopped
• 1/4 teaspoon pepper
• 6 tablespoons nonfat sour cream (optional)
• Chopped chives, for garnish (optional)

Directions:

1. Spray large soup pot or Dutch oven with cooking spray.
2. Add broth and heat over medium-high heat; add onion and cook until softened and transparent.
3. Add remaining ingredients except sour cream and chives, if using; cook over medium-high heat, stirring constantly, and bring to a boil.
4. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Remove from heat and cool slightly.
5. Blend soup in several batches in blender until smooth and creamy.
6. Return to soup pot and heat 5 to 6 minutes over medium heat.
7. Serve with nonfat sour cream and chopped chives, if desired.

Tips: The largest pumpkin ever grown and recorded weighed in at 1,061 pounds-- that would pack a lot of pies!

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

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