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Creamy Pumpkin Soup

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Course All Recipes, Appetizers, Sides, Snacks, Soup/Stew/Chili
Cuisine All, Low Carb, Pumpkin, Sandi's Favorites, Vegetarian
Servings 6
Calories 170 kcal

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)

Instructions
 

  • 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.
  • 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.
  • Stir in the pumpkin, evaporated milk, and cinnamon and cook another 5 minutes to heat through.
  • Blend with an immersion blender(or transfer soup to a blender or food processor in batches if necessary) and blend until smooth.
  • 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.

Notes

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

Nutrition

Calories: 170kcalCarbohydrates: 12gProtein: 8gFat: 9gSodium: 479mg
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