Creamy Pumpkin Soup

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 114
Fat 1.5 g
Satfat 1.0 g
Protein 1.2 g
Carbohydrate 18.5 g
Fiber 3.8 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 567 mg
Calcium 85 mg

Ingredients

1 tablespoon light stick butter
1/2 cup chopped onion
1 (15-ounce) can unsweetened pumpkin
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 tablespoon brown sugar
1 cup fat-free, reduced-sodium chicken broth
1 3/4 cups fat-free half-and-half

Preparation

Melt butter in a large saucepan over medium heat; add onion, and cook 5 minutes or until tender, stirring constantly. Add pumpkin and remaining ingredients, stirring well with a whisk. Bring to a boil; cover, reduce heat, and simmer 5 minutes.

Puree mixture, in batches, in an electric blender. Return to saucepan, and cook until thoroughly heated.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note