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Pumpkin Soup

Yield Makes 6 cups; 8 servings
Notes: If making ahead, cool, cover, and chill up to 1 day. Add sour cream after reheating.

Ingredients

  • 1 onion (8 to 10 oz.), chopped
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon cayenne
  • 3 3/4 cups chicken or vegetable broth
  • 1 can (15 oz.) pumpkin
  • 1 tablespoon honey
  • 1 cup nonfat milk
  • 4 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • Salt
  • About 2 tablespoons nonfat sour cream or plain nonfat yogurt

Nutrition Information

  • calories 61
  • caloriesfromfat 4.4 %
  • protein 2.4 g
  • fat 0.3 g
  • satfat 0.1 g
  • carbohydrate 13 g
  • fiber 1.4 g
  • sodium 30 mg
  • cholesterol 1.2 mg

How to Make It

  1. In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.

  2. In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.

  3. Return purée to pan; add remaining broth, pumpkin, and honey.

  4. Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.

  5. Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.