Spiked Pumpkin Soup

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.

Yield: 9 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1 teaspoon parsley)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 19%
  • Fat: 3.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.1g
  • Carbohydrate: 24.9g
  • Fiber: 4.2g
  • Cholesterol: 12mg
  • Iron: 0.8mg
  • Sodium: 255mg
  • Calcium: 119mg

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)

Preparation

  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.
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