Pumpkin Soup
"A healthy version of a cold-weather favorite. Make it creamy (and not as healthy) by substituting 1 cup of half-and-half for one cup of chicken stock."
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, peeled and cubed
- 3 stalks celery, chopped
- 1 (15 ounce) can pumpkin
- 3 tablespoons fresh tarragon, chopped
- 2 teaspoons salt
- 3 cups low-fat chicken stock
directions
- Heat medium sauce pot over medium heat and coat bottom with non-stick spray. Saute garlic and onion for 2-3 minutes. Add carrot and celery. Saute for 2-3 more minutes until all vegetables have some color.
- Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender.
- Transfer to a blender and puree until smooth. Add pumpkin one cup at a time until well blended. Add remaining one cup of stock (or substituted half-and-half) until soup reaches desired consistency.
- Cook over medium heat until warm. Add more salt to taste, if desired. Serve immediately, topped with fresh cracked pepper.
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RECIPE SUBMITTED BY
I'm a computer geek with a love for food. If I wasn't typing and clicking for a living, I rather be dicing and sauteing. I love to search through the kitchen and pantry to see what I can throw together for dinner for the family.
