You may also like
Categories:
onion garlic pumpkin pie spice cayenne chicken pumpkin honey nonfat milk cornstarch lemon juice salt nonfat sour cream
Viewed: 72 - Published at: 2 months agoIngredients
- 1 onion (8 to 10 oz.), chopped
- 2 cloves garlic, minced
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon cayenne
- 3 3/4 cups chicken or vegetable broth
- 1 can (15 oz.) pumpkin
- 1 tablespoon honey
- 1 cup nonfat milk
- 4 teaspoons cornstarch
- 1 tablespoon lemon juice
- Salt
- About 2 tablespoons nonfat sour cream or plain nonfat yogurt
Method
- In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
- In a blender or food processor, smoothly puree onion mixture, adding a little more broth if needed to facilitate the process.
- Return puree to pan; add remaining broth, pumpkin, and honey.
- Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
- Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.
