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Creamy Pumpkin Soup |
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| Course : |
Soups |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 2 |
tablespoons |
pumpkin seeds -- plus 2 teaspoons |
| 1 1/4 |
teaspoons |
canola oil |
| 3/4 |
medium |
onion -- chopped |
| 1 |
cup |
canned pumpkin |
| 2 1/3 |
cups |
chicken stock -- low-fat, low-sodium |
| 2/3 |
cup |
evaporated skim milk |
| 1 |
tablespoon |
dry sherry -- plus 1 teaspoon |
| 3/4 |
teaspoon |
cinnamon |
| 1 |
teaspoon |
freshly ground black pepper -- to taste |
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Preparation:
Preheat the oven to 400øF. Spread the pumpkin seeds on a small cookie sheet. Drizzle 3/4 tsp. of the canola oil on the seeds and toast the seeds for 5 minutes. Remove from the oven. In a stockpot, heat the remaining oil. Add the onion and saut‚ for 5 minutes. Add the pumpkin and stock and bring to a boil. Simmer for 20 minutes. Add the milk, sherry, and cinnamon. Simmer for 5 minutes. To serve, place soup in bowls and top with pumpkin seeds. Grind pepper over each serving.
NOTES : Prep: 5 min, Cook: 25 min. |
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Nutritional Information:
calories 131, fat 5.1g, 36% calories from fat, cholesterol 2mg, protein 8.3g, carbohydrates 12.6g, fiber 1.7g, sodium 507mg. |
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