Spiked Pumpkin Soup
This silky, slightly sweet soup is a fitting starter for various holiday entrées, including roast turkey, ham, or pork tenderloin. Bourbon enhances the natural sweetness of the pumpkin.
Yield: 9 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1 teaspoon parsley)
Ingredients
- Cooking spray
- 1 cup chopped onion
- 1/2 teaspoon minced peeled fresh ginger
- 1/2 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 1/2 cups apple cider
- 1/3 cup bourbon
- 1/4 cup maple syrup
- 1 (29-ounce) can pumpkin
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 cups 2% reduced-fat milk
- 1 teaspoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 9 tablespoons reduced-fat sour cream
- 3 tablespoons chopped fresh parsley (optional)
Preparation
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley, if desired.
Nutritional Information
- Calories:
- 163 (19% from fat)
- Fat:
- 3.4g (sat 1.8g,mono 0.3g,poly 0.1g)
- Protein:
- 5.1g
- Carbohydrate:
- 24.9g
- Fiber:
- 4.2g
- Cholesterol:
- 12mg
- Iron:
- 0.8mg
- Sodium:
- 255mg
- Calcium:
- 119mg





