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Pumpkin-Cider Soup

Categories: Halloween, Make ahead, Thanksgiving
Type: Soups and Stews

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)

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

excerpted from:

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.

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