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
-
OR1 1/2 teaspoons canola oil
-
1 1/2 teaspoons corn oil
-
1 medium onion, finely minced
-
OR3/4 tablespoon minced peeled gingerroot
-
1/2 teaspoon ground ginger
-
OR2 medium garlic cloves, minced
-
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.
