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Spiked Pumpkin Soup

Yield 9 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1 teaspoon parsley)
This silky, slightly sweet soup is a fitting starter for various holiday entrées, including roast turkey, ham, or pork tenderloin. Bourbon enhances the natural sweetness of the pumpkin.

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 1/2 teaspoon minced peeled fresh ginger
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 1/2 cups apple cider
  • 1/3 cup bourbon
  • 1/4 cup maple syrup
  • 1 (29-ounce) can pumpkin
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 cups 2% reduced-fat milk
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 9 tablespoons reduced-fat sour cream
  • 3 tablespoons chopped fresh parsley (optional)

Nutrition Information

  • calories 163
  • caloriesfromfat 19 %
  • fat 3.4 g
  • satfat 1.8 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 5.1 g
  • carbohydrate 24.9 g
  • fiber 4.2 g
  • cholesterol 12 mg
  • iron 0.8 mg
  • sodium 255 mg
  • calcium 119 mg

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.

  2. Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley, if desired.