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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making ahead, cool, cover, and chill up to 1 day. Add sour cream after reheating. Ingredients:
1 onion (8 to 10 oz.), chopped |
2 cloves garlic, minced |
1 teaspoon pumpkin pie spice |
1/8 teaspoon cayenne |
3 3/4 cups chicken or vegetable broth |
1 can (15 oz.) pumpkin |
1 tablespoon honey |
1 cup nonfat milk |
4 teaspoons cornstarch |
1 tablespoon lemon juice |
salt |
about 2 tablespoons nonfat sour cream or plain nonfat yogurt |
Directions:
1. In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
2. In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.
3. Return purée to pan; add remaining broth, pumpkin, and honey.
4. Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
5. Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.
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