Makes 6 cups; 8 servings
Notes: If making ahead, cool, cover, and chill up to 1 day. Add sour cream after reheating.
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
About 2 tablespoons nonfat sour cream or plain nonfat yogurt
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.
In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.
Return purée to pan; add remaining broth, pumpkin, and honey.
Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.
Servings Makes 6 cups; 8 servings
- Amount Per Serving
- Calories 61Calories from Fat 4.4
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 1.2mg1%
- Sodium 30mg2%
- Total Carbohydrate 13g5%
- Dietary Fiber 1.4g6%
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.