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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
1. 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.
2. Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender.
3. 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.
4. Cook over medium heat until warm. Add more salt to taste, if desired. Serve immediately, topped with fresh cracked pepper.
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