Healthy recipe: Ginger pumpkin soup

This autumnal side soup delivers on creaminess without the saturated fat of heavy cream. This pantry-friendly dish can be on your kitchen table in about 30 minutes any night of the week.

Ingredients

Servings 4 Serving Size 1 1/2 cups

1 1/2 teaspoons canola oil

OR
1 1/2 teaspoons corn oil
1 medium onion, finely minced
3/4 tablespoon minced peeled gingerroot

OR
1/2 teaspoon ground ginger
2 medium garlic cloves, minced

OR
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper (freshly ground preferred)
1/8 teaspoon salt
1 tablespoon all-purpose flour
1 14.5-ounce can fat-free, low-sodium vegetable broth
1 cup water
2 15-ounce cans solid-pack pumpkin (not pie filling)
1 cup fat-free milk
1/4 cup fat-free sour cream (optional)
2 tablespoons chopped chives (optional)

Directions

In a large heavy pot, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 6 to 8 minutes, or until very soft, stirring occasionally.
Stir in the ginger, garlic, thyme, cinnamon, pepper, and salt. Cook for 1 minute, stirring constantly. Stir in the flour. Pour in the broth and water. Using a spatula, scrape the bottom of the pot to dislodge any browned bits. Stir in the pumpkin. Bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
Stir in the milk. Remove from the heat. Ladle the soup into bowls.
Garnish with the sour cream and chives.

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Healthy recipe: Ginger pumpkin soup

Ingredients

Directions

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Healthy recipe: Ginger pumpkin soup

Ingredients

Directions

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