Pumpkin Soup
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Gently Spiced Low Fat Pumpkin Soup Recipe
This delicious low fat pumpkin soup recipe is a cream of pumpkin soup, which is ideal as a Thanksgiving dinner appetizer or a warming dish on any cool day. Fall is an ideal time to get out your biggest pot and make some delicious recipes for creamy pumpkin soups.
The low fat evaporated milk used in this pumpkin soup recipe helps to keep the fat content down and if you like creamy pumpkin soup, you can swirl in a spoonful of plain, low fat yogurt just before serving it.
The spices in this low fat pumpkin soup recipe are very gentle, rather than overpowering, and a hint of cumin and curry powder is enough to bring out the juicy pumpkin flavor and add some aromatic taste. You can serve this pumpkin soup with some whole wheat bread for dunking or simply as it is.
Low Fat Pumpkin Soup Recipe with Cumin
Ingredients -
12 oz can evaporated fat free milk
15 oz can pumpkin
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon curry powder
3 cups fat free, low sodium vegetable or chicken broth
1 teaspoon cumin
1 yellow onion, finely chopped
Freshly ground black pepper, to taste
Preparation:
Heat the oil in a pan over a medium heat, then add the garlic and onion, and cook until soft.
Stir in the cumin and curry powder and cook for a minute.
Add the pumpkin and broth, turn the heat to low and let the pumpkin soup simmer for 20 minutes.
Add the evaporated milk and cook for 2 minutes more. Puree in a blender until smooth.
(Serves 4)
