Pumpkin soup
Updated: 2022-07-28
On a chilly fall evening, this pumpkin soup is sure to satisfy. You can use canned or homemade pumpkin puree.
Serves 4
- 3/4 cup water, divided
- 1 small onion, chopped
- 1 can (15 ounces) pumpkin puree
- 2 cups unsalted vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup fat-free milk
- 1/8 teaspoon black pepper
- 1 green onion top, chopped
In a large saucepan, heat 1/4 cup water over medium heat. Add onion and cook until tender, about 3 minutes. Don't let the onion dry out.
Add remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil.
Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Serve immediately.
Nutritional analysis per serving
Calories: 75
Total carbohydrate: 13 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 3 g
Saturated fat:
Serving size: 1 cup
Sodium:
Total fat: 1 g