Ode to the Pumpkin: Spiked Pumpkin Soup

 Photo courtesy of Rachel

Alright, it's another pumpkin recipe, and I gotta be honest.  This one is not a favorite...at least for me.  I don't know if it's because I smelled it all the while I was making it, and then all the while when I was heating it back up again to serve or what.  But, I served it to about 10 people, the vast majority who said they thought it was delicious...and now that I'm typing this up, I'm wondering if I've been dooped.  Hmm.  Well, in any case, here is the recipe.  Any pumpkin soup recipes that you've tried and recommend?  I'd love to hear. 

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

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)

WHAT TO DO

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.
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.

PS: Just what is it with Cooking Light and Dutch ovens? SHEESH.

Nutritional Information

Calories: 163 (19% from fat)

Fat: 3.4g (sat 1.8g,mono 0.3g,poly 0.1g)

Protein: 5.1g

Carbohydrate: 24.9g

Fiber: 4.2g

Cholesterol: 12mg

Iron: 0.8mg

Sodium: 255mg

Calcium: 119mg 

 

SOURCE:  Cooking Light, NOVEMBER 2005