0 0
Skinny Pumpkin Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 medium sugar pumpkin, peeled, seeded, cut into 1-inch cubes (should yield about 4 cups pumpkin puree)
2 tablespoons vegetable oil
1/2 medium yellow onion, chopped
1/2 cup carrot, chopped
2 tablespoons unsalted butter
2 1/2 cups low sodium vegetable broth
1/4 cup half-and-half cream
3 tablespoons apple cider vinegar
1/4 cup pure maple syrup
1 tablespoon ground sage or 1 1/2 tablespoons chopped fresh sage
1/4 teaspoon white pepper
1/4 teaspoon ground black pepper
2 teaspoons salt
1/8 teaspoon cinnamon
1/4 cup raw unsalted almonds, lightly toasted and rough chopped

Nutritional information

129.2
Calories
89 g
Calories From Fat
9.9 g
Total Fat
3 g
Saturated Fat
10.4 mg
Cholesterol
592.2 mg
Sodium
9.5 g
Carbs
1 g
Dietary Fiber
6.9 g
Sugars
1.5 g
Protein
51g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Skinny Pumpkin Soup

Features:
    Cuisine:

    Easy, tasty fall/winter recipe for those weight-watchers or vegetarians who just went pumpkin picking, or for those wondering what to do with the pumpkins still sitting on their front stoops at Thanksgiving time. Of course you can use canned pumpkin to save time and mess, but it's more fun to use hand-picked ones from local farms. This slimmed-down version is still rich and creamy and will be loved by dieters and non-dieters alike!

    • 140 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Skinny Pumpkin Soup, Easy, tasty fall/winter recipe for those weight-watchers or vegetarians who just went pumpkin picking, or for those wondering what to do with the pumpkins still sitting on their front stoops at Thanksgiving time Of course you can use canned pumpkin to save time and mess, but it’s more fun to use hand-picked ones from local farms This slimmed-down version is still rich and creamy and will be loved by dieters and non-dieters alike!, Easy, tasty fall/winter recipe for those weight-watchers or vegetarians who just went pumpkin picking, or for those wondering what to do with the pumpkins still sitting on their front stoops at Thanksgiving time Of course you can use canned pumpkin to save time and mess, but it’s more fun to use hand-picked ones from local farms This slimmed-down version is still rich and creamy and will be loved by dieters and non-dieters alike!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 350 Degrees Fahrenheit. Toss Cut Pumpkin Cubes in Vegetable Oil to Coat Evenly and Place in a Shallow Baking Pan. Roast Pumpkin in Oven Until Pumpkin Is Soft Enough That a Fork Pokes Into It Easily, About 1 Hour to 1 and 1/2 Hours. Remove Pumpkin from Oven and Let Cool.

    2
    Done

    Place Chopped Yellow Onion and Carrot Into Food Processor and Puree For a Few Minutes Until It Forms a Thick Paste (you Can Add a Little Bit of Water or Stock to the Processor in Case the Vegetables Stick to the Sides).

    3
    Done

    Melt Butter in a Medium Stock or Soup Pot on Medium Heat and Add Onion/Carrot Paste. Cook the Paste Until It Becomes Translucent, About 5 Minutes.

    4
    Done

    Add Vegetable Stock to Pot and Bring to a Simmer, Stirring a Few Times to Incorporate the Carrot/Onion Paste.

    5
    Done

    Puree Pumpkin Cubes in Food Processor Until Smooth and Add to the Pot, Along With the Half & Half, Apple Cider Vinegar, and Maple Syrup, Stirring Occasionally.

    6
    Done

    When Mixture Is Back to a Simmer, Add All Remaining Ingredients Except For the Almonds and Stir Together. Reduce Heat to Low and Simmer For at Least 15 Minutes. Simmer For About an Hour For Better Results. Serve Hot and Sprinkle Some of the Chopped Toasted Almonds on Top of Each Serving.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Greek Style Plum Tomatoes
    previous
    Greek Style Plum Tomatoes
    Green Beans &Amp; Whole Grain Mustard
    next
    Green Beans & Whole Grain Mustard
    Greek Style Plum Tomatoes
    previous
    Greek Style Plum Tomatoes
    Green Beans &Amp; Whole Grain Mustard
    next
    Green Beans & Whole Grain Mustard

    Add Your Comment

    two × 4 =