This inventive fall soup emphasizes the seasonal flavors of pumpkin, cider, and nutmeg.
Serves: Serves: 6
- 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)
- Spray large soup pot or Dutch oven with cooking spray.
- Add broth and heat over medium-high heat; add onion and cook until softened and transparent.
- Add remaining ingredients except sour cream and chives, if using; cook over medium-high heat, stirring constantly, and bring to a boil.
- Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Remove from heat and cool slightly.
- Blend soup in several batches in blender until smooth and creamy.
- Return to soup pot and heat 5 to 6 minutes over medium heat.
- Serve with nonfat sour cream and chopped chives, if desired.
- 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.To order this book go to Amazon.