Creamy Pumpkin Soup

Creamy Pumpkin Soup
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Creamy Pumpkin Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Servings
6
Ingredients
  • 4 tbs butter
  • 1 small Onion finely diced
  • 1 clove Garlic minced
  • 2 tbs splenda/stevia
  • 2 cups chicken or vegetable broth
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups cooked pumpkin
  • 2 cups 2% evaporated milk
  • 1/8 tsp ground cinnamon
  • 6 tsp crème fraiche or heavy cream (for garnish)
  • 6 fresh sage leaves (for garnish)
Servings:
Units:
Ingredients
  • 4 tbs butter
  • 1 small Onion finely diced
  • 1 clove Garlic minced
  • 2 tbs splenda/stevia
  • 2 cups chicken or vegetable broth
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups cooked pumpkin
  • 2 cups 2% evaporated milk
  • 1/8 tsp ground cinnamon
  • 6 tsp crème fraiche or heavy cream (for garnish)
  • 6 fresh sage leaves (for garnish)
Servings:
Units:
Instructions
  1. In a large saucepan over medium heat, melt the butter and when it foams and just begins to turn golden, add the onion and garlic. Cook for a minute or two until soft.
  2. Add the chicken broth, water, salt, pepper, and sweetener and bring to a boil. Reduce heat to low and cook for another 10 to15 minutes, stirring occasionally.
  3. Stir in the pumpkin, evaporated milk, and cinnamon and cook another 5 minutes to heat through.
  4. Blend with an immersion blender(or transfer soup to a blender or food processor in batches if necessary) and blend until smooth.
  5. Garnish each bowl of soup with a dollop of crème fraiche or a flourish of slightly thickened heavy cream and a single leaf of fresh sage in the center.
Recipe Notes

May be kept a day or two in the refrigerator (once cooled) if desired. Reheat to serve.

Nutrition Facts
Creamy Pumpkin Soup
Amount Per Serving
Calories 170 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 479mg 20%
Total Carbohydrates 12g 4%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

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