Skinny Pumpkin Soup

Name: Skinny Pumpkin Soup
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Canadian
Ingredients: 1 medium sugar pumpkin, peeled, seeded, cut into 1-inch cubes (should yield about 4 cups pumpkin puree); 2 tablespoons vegetable oil; 1/2 medium yellow onion, chopped; 1/2 cup carrot, chopped; 2 tablespoons unsalted butter; 2 1/2 cups low sodium vegetable broth; 1/4 cup half-and-half cream; 3 tablespoons apple cider vinegar; 1/4 cup pure maple syrup; 1 tablespoon ground sage or 1 1/2 tablespoons chopped fresh sage; 1/4 teaspoon white pepper; 1/4 teaspoon ground black pepper; 2 teaspoons salt; 1/8 teaspoon cinnamon; 1/4 cup raw unsalted almonds, lightly toasted and rough chopped

Instructions

Prep:1h 30minCook:30min

Easy, tasty fall/winter recipe for those weight-watchers or vegetarians who just went pumpkin picking, or for those wondering what to do with the pumpkins still sitting on their front stoops at Thanksgiving time. Of course you can use canned pumpkin to save time and mess, but it's more fun to use hand-picked ones from local farms. This slimmed-down version is still rich and creamy and will be loved by dieters and non-dieters alike!

Updated at: Sun, 08 Dec 2024 20:34:37 GMT