 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 9 |
|
From Cooking Light magazine, November 2005 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 reduced-sodium fat-free chicken broth |
2 cups 2% low-fat milk |
1 teaspoon flour |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
9 tablespoons reduced-fat sour cream |
3 tablespoons chopped fresh parsley (optional) |
Directions:
1. Heat a large Dutch oven over medium-high heat.
2. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned.
3. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
4. Reduce heat, and simmer 10 minutes.
5. Place half of pumpkin mixture in a blender; process until smooth.
6. Pour pureed mixture into a large bowl.
7. Repeat process with remaining pumpkin mixture.
8. Return pureed mixture to pan.
9. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
10. Serve with sour cream. Garnish with parsley, if desired.
|
|