Pumpkin Soup
Notes: If making ahead, cool, cover, and chill up to 1 day. Add sour cream after reheating.
How to Make It
Step 1
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.
Step 2
2
In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.
Step 3
3
Return purée to pan; add remaining broth, pumpkin, and honey.
Step 4
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.
Step 5
5
Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.
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
Step 1
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.
Step 2
2
In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.
Step 3
3
Return purée to pan; add remaining broth, pumpkin, and honey.
Step 4
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.
Step 5
5
Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.
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