 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
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. 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) |
Directions:
1. 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.
2. 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.
|
|