Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes    |
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! Serves 4 Ingredients 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 Directions: 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 . Serves 6 Nutritional Analysis (per serving) Protein 3g Carbs 9g Fat 1g Fiber 2g Sodium 46mg Calories 81 |
|
