Meals Matter

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Contributed By: daloeb
Gourmet

Beautiful and delicious. Perfect first course for Thanksgiving. Use low-sodium broth for a lower sodium meal.

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.

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