Spiced Pumpkin Soup
Happy Friday! I don’t know about you, but I am falling for soup! There is a chill that has made its way into the Philadelphia air and I find myself craving soup. There are so many wonderful things about soup. It is comforting, hearty, delish, economical, and extraordinarily fortifying. Right? Do you love soup?
I’m excited to share another super delish recipe from my mother’s recipe book. It’s her Spiced Pumpkin Soup recipe that is soooo amazing! It tastes sinfully rich, but it’s actually low in fat. It’s easy peasy and de-lish!
- 1 Tsp canola oil
- 1 small onion (chopped fine)
- 1 tsp minced garlic
- 1 tsp curry powder
- 1 tsp cumin
- ¼ tsp cardamom
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups reduced-sodium fat- free chicken broth
- 1, 15 oz. can pumpkin
- 1, 12 oz. can evaporated milk
- 6 tsp plain fat-free Greek yogurt and parsley leaves, for garnish
In a large pot, heat oil over low for 30 seconds. Add onion and cook 3 minutes or until soft. Add garlic and cook 1 minute. Stir in spices, salt, and pepper. Cook 1 minute, stirring.
Whisk in broth and pumpkin. Bring just to a boil, reduce heat to low, and simmer for about 15 minutes, stirring occasionally. Add milk and simmer for 2 minutes.
Using an immersion blender, puree soup until smooth. Add a little more broth to thin, if desired. Ladle into bowls. Garnish with yogurt and parsley. Add pepper to taste.