Spicy Pumpkin Soup
I love soup and starting in early October we start looking for more ways to incorporate this wonderful fall “fruit” into our meal plans. A pumpkin is actually not a vegetable but a fruit! In fact, it's actually considered a berry. Pumpkins belong to the same family as cucumbers, melons, squash, and gourds.
This is not a soup for the kids (due to the chile pepper) and it would be a bit overpowering as the main course so we suggest that you use it as an appetizer as a small bowl will go a long way!
3/4 cup water
1 small yellow onion, chopped
8 baby carrots, sliced thin
¼ pablano chile, diced very fine
1 cup pumpkin puree (not the pie mix)
1 cup low sodium chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
½ teaspoon Ground Cloves
½ teaspoon ground ginger
1 cup fat-free milk
1. In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion, carrots and pablano and cook until tender, about 3-4 minutes. Don't let the vegetables dry out.
2. Add the remaining water, pumpkin, broth, cinnamon, nutmeg, cloves and ginger. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Stir in the milk and cook until hot. Be sure not to let this come to a boil.
4. Add to bowls, serve hot
Nutritional Analysis (per serving)