Spiked Pumpkin Soup

5 Reviews
ADD YOUR REVIEW
Yield:
9 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1 teaspoon parsley)
November 2005
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 163
  • Caloriesfromfat 19%
  • Fat 3.4g
  • Satfat 1.8g
  • Monofat 0.3g
  • Polyfat 0.1g
  • Protein 5.1g
  • Carbohydrate 24.9g
  • Fiber 4.2g
  • Cholesterol 12mg
  • Iron 0.8mg
  • Sodium 255mg
  • Calcium 119mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

scrapally's Review

jaguar28
November 16, 2013
I'm not sure what others did with the recipe, but as written, I found this AH-mazing! It is DELICIOUS! I eat "clean" so all my ingredients were fresh - 3.5 cups fresh pumpkin puree in place of the canned, pure maple syrup (rather than one made with HFCS), and all natural, no preservatives/no added sweeteners apple cider. Perhaps added sugars and poor ingredients were the culprit in making it too sweet for the above reviewer. I eyeballed the onion and the ginger, so it's likely I used more than what was called for.

sukeedog's Review

scrapally
September 01, 2013
N/A

cynecstasy's Review

cynecstasy
February 18, 2013
As the recipe is written this soup is like a dessert. It's way too sweet. Not sure if it's even worth doctoring the leftovers as no one wants to try it again.

jaguar28's Review

sukeedog
October 20, 2012
With modifications described below it was good - left it a bit chunky and also added minced jalapeno peppers for a bit of fire - fresh grated asiago on top and served with fruited autumn pork tenderloin and a fresh spinach salad and fresh bread for an easy sunday dinner with family.

AltheaVet's Review

AltheaVet
November 11, 2008
I understand the criticisms of this recipe and here are my suggestions. 1) Use double onions 2) Use triple garlic 3) Add a third cup of lite salt soy sauce 4) If you like some texture in the soup w/the onions then don't bother blending. 5) Expect to accompany the soup w/say bread and melted cheese or something like that. This soup is very simple to put together and definitely has a Holiday feel to it. I did find it a little sweet unmodified. The ease of the recipe makes it reliable in a Holiday time crunch and while it may not be the show stopper of the Holiday dinner, it is still a good soup and would be fine on a Holiday table or just as something a little special for lunch in the Fall.