Jack-Be-Little-Calorie Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Excellent fall recipe to replace pumpkin pie! Serve in cleaned out pumpkin shell, ebony or cobalt blue bowl, or pumpkin soup dishes for effect! Possible Toppers: 1/4 cup toasted pumpkin seeds, sprinkle of nutmeg on top, coarsely ground pepper, croutons, swirl of cream in top with knife Ingredients:
2 cups cooked pumpkin, puréed |
3 cups chicken broth or vegetable stock |
1 large onion, peeled, sliced and diced |
1 clove garlic, grated (optional) |
3 tbsp margarine |
1/2 cup evaporated skim milk |
1 salt and pepper |
4 tsp splenda |
1/4 tsp nutmeg |
1/4 tsp ginger |
1/4 tsp cinnamon |
1/4 tsp pumpkin spice |
Directions:
1. Place margarine inside deep non-stick sauce pan and heat. Test the heat by adding a bit of diced onion or garlic. If it sizzles , than add all the onion and garlic. Cook until onion takes on a clear look
2. Add chicken or veggie stock. As liquid heats, mix spices and sweetener with cooked pumpkin
3. Slowly add evaporated milk, incorporating into the warming broth. Heat but DO NOT BOIL! Serve immediately and hot
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