Pumpkin Soup
Low Calorie Pumpkin Soup with Nutmeg and Squash
There are lots of recipes for creamy pumpkin soups, which contain a lot of sugar, maple syrup, cream and more, but there are also healthy pumpkin soup recipes such as this one. This low calorie pumpkin soup combines the flavors of carrot, pumpkin, and squash with nutmeg and parmesan for a subtle flavor and a filling, satisfying meal.
This is an easy, low calorie pumpkin soup to make and it keeps well for a couple of days in the refrigerator if you want to make extra. A lot of people on a low calorie diet tend to get food cravings and grab whatever is handy in the refrigerator.
If you make plenty of low calorie pumpkin soup, you can reheat it in a minute or so and fill yourself up with this low calorie yet flavorful treat. There are fewer than two hundred calories in each serving of this tasty soup so you can enjoy it without feeling guilty - and even indulge in a second bowlful if you want!
Delicious and Simple Low Calorie Pumpkin Soup
Ingredients -
1 can pumpkin
1 sweet onion, finely chopped
2 tablespoons olive oil
1 ½ cups skim milk
2 ½ cups chicken or vegetable broth
1 carrot, peeled and grated
1 small yellow squash, grated
1 ½ oz parmesan cheese
⅛ teaspoon grated nutmeg, plus more for garnish
Salt and freshly ground black pepper, to taste
Preparation:
Heat half the oil in a big pan over a medium heat. Add the onion and cook for 5 minutes.
Add the carrot and yellow squash and the rest of the oil.
Stir well and cook until the squash and carrot are tender.
Add the broth and canned pumpkin and mix well.
Cook for 15 minutes, then turn the heat down and add the nutmeg and milk.
Season to taste, bring the soup to a boil, and then simmer it for 4 minutes.
Remove from the heat and stir in the cheese.
Serve garnished with some ground nutmeg on top.
(Serves 4)
