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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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an easy,creamy soup to make on a chilly fall day. Ingredients:
1 tbsp. light stick butter |
1/2 cup onion, chopped |
1 (15 ounce) can unsweetened pumpkin |
3/4 tsp. salt |
1/4 tsp. ground cinnamon |
1/8 tsp. pepper |
1 tbsp. brown sugar |
1 cup fat-free half-and-half |
1 tbsp. parsley, chopped (optional) |
1 tbsp. cilantro, chopped (optional) |
1 tbsp. radish, chopped (optional) |
1/2 tsp. nutmeg (optional) |
Directions:
1. Melt butter in a large saucepan over medium heat;
2. add onion and cook 5 minutes or until tender,
3. stirring constantly.
4. Add pumpkin and remaining ingredients,except optional items,
5. stirring well with a whisk.
6. Bring to a boil; cover, reduce heat and simmer
7. 5 minutes.
8. Purée mixture, in batches, in an electric blender.
9. Return to saucepan and cook until thoroughly heated.
10. Garnish with parsley, chopped cilantro, chopped radish
11. or nutmeg (optional).
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