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Pumpkin Soup Recipe

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This recipe for Pumpkin Soup is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can of cooked pureed pumpkin
1 medium onion
4 cloves of garlic
2 cans of low fat chicken or vegetable broth
3/4 cup heavy cream
1/2 tsp. ground ginger
Directions:
Directions:
Sauté onion and garlic in olive oil until translucent (not brown). Puree onion and garlic. Add canned pumpkin.
Mix pumpkin and onion puree with chicken or vegetable broth, and cook on low until it simmers. Add cream (you could also use ¼ cup fat free half and half & ½ cup low fat sour cream instead). Add 1/2 teaspoon of ginger (and nutmeg, if you like) and salt/pepper to taste. DO NOT ALLOW TO BOIL, just begin to simmer. This is not a sweet soup. It is good with crusty bread and salad as a main course or nice as a soup course.

 

 

 

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