Gingered Pumpkin Soup
Ready in just 20 minutes, this quick and easy soup tastes like it has been simmering all day. Fresh ginger makes it even more special.
Ingredients
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1 tablespoon butter
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2 15-ounce cans pumpkin
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2 14-ounce cans chicken broth
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1 cup half-and-half, light cream, or milk
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1/4 cup pure maple syrup or maple-flavor syrup
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2 teaspoons grated fresh ginger or 1/4 teaspoon ground ginger
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Salt
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Ground black pepper
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Maple sugar or packed brown sugar (optional)
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Pumpkin seeds (pepitas) (optional)
Directions
1.
In a large saucepan, melt butter over medium heat. Stir in pumpkin, chicken broth, half-and-half, maple syrup, and ginger. Bring mixture just to boiling. Season to taste with salt and pepper.
2.
Ladle the soup into a serving bowl. If desired, garnish with maple sugar and pumpkin seeds. Makes 8 appetizer servings.
Nutrition information
Calories 128, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 544 mg, Carbohydrate 17 g, Fiber 3 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 7%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Curried Pumpkin Soup
Before you bake this zingy soup in its pumpkin bowl, you must first pick the perfect pumpkin. Select one without blemishes or cracks, and with a flat bottom so it won't tip as you serve.
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