Pumpkin Soup

Serving Size:  369 grams
Calories per Serving:  121 kcals
Total Weight:  2213 g
Number of Servings:  6


 2 tablespoons Olive Oil 
 2 medium Onions, raw, sliced
 2 medium Carrots, raw, cut into 1/4 inch thick slices
 3 teaspoons Ginger root, peeled, finely chopped
 3 cups (24 fl oz) Water
 1.75 cups (14 fl oz) Nonfat chicken broth
 2 cups Pumpkin, canned, without salt
 1 pinch Nutmeg
 0.5 cup Sour cream, light


Heat olive oil in a stockpot over medium heat until hot, but not smoking. Add onions, carrots, and ginger; cook until golden, stirring constantly. Stir in the water, chicken broth, pumpkin, and nutmeg. Reduce heat and simmer for about 5 minutes, stirring occasionally. Remove from heat.

Puree soup in a blender, carefully working with small batches at a time. Do not fill blender more than half way each time. Pour pureed soup into a soup tureen or back into stock pot. Season with salt and pepper if desired. Serve each bowl of soup with a dollop of sour cream, and sprinkle with additional nutmeg to garnish.

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