Contributed By: daloeb
Gourmet
Beautiful and delicious. Perfect first course for Thanksgiving. Use low-sodium broth for a lower sodium meal.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: American
Special Features: Make Ahead
Vegetarian
Nutrition Content: Low Calorie
Low Fat
Holiday: Thanksgiving
Meal Type: Soups & Stews
Ingredients
2 tsp. Peanut oil
1/2 cup Onion, chopped
2 Celery stalks, chopped
2 cloves Garlic, minced
1 tsp. Fresh ginger, minced
1 tsp. Sugar
1/2 tsp. Salt
1/8 tsp. Ground allspice
1/8 tsp. Ground nutmeg
4 cups Fresh pumpkin, cubed
1 Yukon Gold potato, cubed
3 cups Fat-free chicken broth
4 tblsp. Reduced fat or no-fat sour cream
2 Green onions, chopped
Preparation
In a large pan (dutch oven) heat oil--add onion, celery, garlic, ginger and sugar and cook 4 minutes until tender. Add salt, allspice and nutmeg; stir to coat. Add pumpkin, potato and broth and bring to a boil. Reduce heat, partially cover and simmer 20 minutes or until pumpkin is tender.
Puree half the soup in a blender and return to pan to heat.
Can be made ahead and frozen. Thaw in refrigerator a couple days ahead. Reheat approx. 1/2 hour before serving.
Serve topped with sour cream and onions.
Cook's Notes
Use low-sodium chicken broth for a lower sodium dish.
Nutrition Information
Calories: 115
;
Total Fat: 2.4g
;
Saturated Fat: .4g
;
Polyunsaturated Fat: 1g
;
Carbohydrates: 22g
;
Protein: 4.6g
;
Vitamin A: 8766 IU
;
Vitamin C: 23mg
;
Calcium: 83mg
;
Sodium: 669mg
;
Iron: 1.5mg
;
Fiber: 2.5g