Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 1

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.

Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
9 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1 teaspoon parsley)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

163 calories; calories from fat 19%; fat 3.4g; saturated fat 1.8g; mono fat 0.3g; poly fat 0.1g; protein 5.1g; carbohydrates 24.9g; fiber 4.2g; cholesterol 12mg; iron 0.8mg; sodium 255mg; calcium 119mg.
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