Creamy Pumpkin Soup
- Cook one large sliced onion and one sliced clove of garlic (optional) in a saucepan with a little bit of olive oil over medium heat
- Once the onion is soft (about 7 minutes will do) add one sweet potato to the pan (peeled and thinly sliced)
- Stir in 1-1/3 cup of fat-free reduced sodium chicken broth, 1-1/3 cup water, 3 teaspoons of tomato paste, 1-1/4 teaspoons chili powder, 1 teaspoon sugar, 3/4 teaspoons dried sage, and 1/2 teaspoon salt, and bring everything to a boil
- Once it's boiling, reduce it back down to a simmer, cover it, and cook until the potato slices are tender (about 15 minutes)
- Stir in 2 cups milk and 2 cups canned pumpkin, and bring it back to a boil
- Once it's boiling again, reduce it again to a simmer and then cook it uncovered for about 3 minutes, stirring frequently
- Stir in 2 tablespoons of cider vinegar
- Transfer all the ingredients from the pan to a blender and puree the mixture
- Return the mixture to the pan and cook it again until it's heated to preference
- Serve it up! (Goes well with bread or croutons too)
This one is courtesy of a book called Healthy Heart Cookbook, which we borrowed from the library several years back. Festive fall feasting!
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