Pumpkin Soup
Posted on Monday, March 22nd, 2010
Doesn’t the name just pique your curiosity? Well, I found a recipe for pumpkin soup in Holly Clegg’s Trim & Terrific book and previously wrote about the recipe on my old blog. I’d like to share it with you today.
I must admit, before the ingredients were allowed to simmer – I thought I had wasted my time. An early sample of the unheated soup proved unappealing. However, in the end, the spiciness and thickness of the soup is satisfyingly warming and filling. The pieces of onion and occasional burst of garlic is also a welcomed addition to the soup.
There are plenty of advantages to adding this soup to your list of dinner favorites because it is relatively inexpensive, as well as very easy and quick to make.
Below you will find a six-serving recipe for Holly Clegg’s pumpkin soup, which I did not follow to the T. Instead, I added about 3 teaspoons of hot sauce and a bit more pepper. No salt for me. I also did not finely chop my onions, but cut them up in small pieces. I think larger pieces add a bit of dimension to the dish. Another plus about this soup – it is only 45 calories per serving – hard to believe!
Pumpkin Soup Recipe
Ingredients
1 (15 -ounce) can of canned, solid-packed pumpkin filling
2 (14 ½ -ounce) cans of fat free, chicken broth
½ teaspoon of minced garlic
½ cup of finely chopped onions
1 teaspoon of hot sauce
½ cup skim milk
Pepper and Salt (to taste)
Directions
In a non-stick pot, sauté the onion and garlic over medium heat until tender. This takes about five minutes. Add in the pumpkin, and then gradually add the chicken broth and milk. Add the hot sauce and season with salt and pepper. Cook the soup until heated all the way through, which takes about five minutes. As for me, I simmered the soup a bit longer. Enjoy!
Coolness Alert: When I first wrote about this recipe on the now-defunct Doodle-a-Day Reviews, Holly Clegg herself left a comment. She said:
“So glad you let your creative juices flow. Sometimes different combinations of ingredients come together for a great blast of flavor. I love the natural sweetness of pumpkin or sweet potatoes with a contrasting bit of heat! Remember, how we love sweet and salty? So, this is the same concept. I am going to put one of my favorite recipes which I think you will enjoy: Southwestern Roasted Vegetables. As all my recipes are made with few ingredients and are pantry friendly, this recipe every time becomes an instant favorite. You have the natural sweetness of the yams contrasting with the spicy taco seasoning. There are other vegetables in the recipe and feel free to toss in whatever you have around. This is a great fall recipe and remember to line your pan with foil for easy clean-up. Enjoy and remember when you eat Trim & Terrific, you stay trim & terrific. The recipe is on http://www.hollyclegg.com“
