Remember the best pumpkin soup you ever had? Smooth, subtly spicy and topped with sour cream? Making it at home is easy—and you'll have enough to share.
What You Need
Original recipe yields 6 servings
1 Tbsp. olive oil
2 onions, chopped
2 carrots, cut into 1/4-inch-thick slices
1 can (15 oz.) pumpkin
3 cups water
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 tsp. ground ginger
1/4 tsp. ground black pepper
1/8 tsp. ground nutmeg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup pepitas
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Let's Make It
Heat oil in large saucepan on medium heat. Add onions and carrots; cook 8 min. or until crisp-tender, stirring occasionally.
Add pumpkin; mix well. Stir in water, broth and seasonings. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. Cool slightly.
Blend pumpkin mixture, in batches, in blender until smooth, returning each puréed batch to saucepan. Cook on medium heat 3 to 4 min. or until heated through, stirring occasionally.
Serve topped with sour cream and pepitas.
Prepare soup as directed except do not top with sour cream and pepitas. Cool completely. Store in refrigerator up to 24 hours. When ready to serve, cook soup in saucepan on medium heat 10 min. or until heated through, stirring occasionally. Serve topped with sour cream and pepitas.
Garnish each serving with a light sprinkling of ground cinnamon.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.