Pumpkin Soup
By using this favorite seasonal ingredient in a soup, you get a warm, nutritious, and delicious meal for a cold night.
Servings: 4 people
Calories: 251kcal
Ingredients
- 2 cups 100% pumpkin puree canned or homemade
- 2 1/2 to 3 cups vegetable broth or chicken broth, low-sodium
- 3/4 teaspoon pumpkin pie spice
- 1/2 teaspoon yellow curry powder
- 1 tablespoon olive oil
- 1/4 cup honey
- 1 apple of any variety peeled, cored, and chopped
- 1/4 cup onions chopped
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/4 cup hazelnuts or pecans, finely chopped
- 1/2 cup sour cream or Greek yogurt, non-fat or light
Instructions
- Heat one tablespoon olive oil in skillet over medium heat. Add onions and apple pieces. Cook for about 5 minutes, until onions are softened and translucent. Add minced garlic and cook for an additional 30 seconds, until it is golden and fragrant.
- Stir in vegetable broth, pumpkin puree, pumpkin pie spice, honey, salt, and curry powder. Allow to cook for 20 minutes over medium-low heat until barely simmering. Add additional stock or water if a thinner consistency is desired.
- Puree in batches in a blender, filling halfway each time, or use an immersion (hand) blender to puree the soup directly in the pot. Top with sour cream or Greek yogurt and chopped nuts, if desired.
- Enjoy!
Nutrition
Serving: 1.5cups | Calories: 251kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 347mg | Fiber: 6g | Sugar: 27g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11