Pumpkin Soup
Is there ever a wrong time for pumpkin? What you will find here is a soup that is great as is, or can be used as a base. The puree I used was one I froze from a pumpkin I cooked, you can use canned puree (just be sure not to use pie filling)
Ingredients
- 1 tbsp of olive oil
- 1 large chopped onion
- 3 garlic cloves chopped
- 4 cups of pumpkin puree
- 6 cups of chicken broth
- 1 tbsp of cajun spice
- 1/2 tsp of cayenne pepper (optional)
- salt and pepper to taste
Directions
- In a large pot or dutch oven, heat oil over medium heat
- Add onion and cook until tender.
- Add garlic cook for approximately 2 minutes.
- Add puree, broth and spices.
- Bring to a boil, reduce heat and simmer for 60 minutes.
- You can either serve or if you want smoother, use your blender to puree it even more.
Nutrition Per Serving
- Calories 107
- Fat 1.8 g
- Sugar 3 g
- Carbohydrates 11.6 g
- Protein 5.1 g
- Fibre 3.3 g
This is an easy soup that is both nutritious and low calorie. It can be served as an appetizer or as a main course. As a main course, use two servings. You can serve it with a nice sunflower and flax seed bread (see recipe), white bread (see recipe) or country biscuits (see recipe). You can use this as a base for a vegetable soup. You can thicken it with a little flour and use it as a sauce. So basically, have fun and make it your own.
It all started with a bite 