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solid pack pumpkin chicken broth sugar curry powder ground cinnamon ground cumin cayenne salt fresh cilantro
Viewed: 47 - Published at: 9 months agoIngredients
- 1/2 15-ounce can solid-pack pumpkin (not pie filling)
- 1 cup fat-free, low-sodium chicken broth
- 3 tablespoons sugar
- 1 teaspoon curry powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne (optional)
- 2 cups fat-free half-and-half
- 1/4 teaspoon salt
- 1/4 cup snipped fresh cilantro (optional)
Method
- In a medium saucepan, whisk together the pumpkin and broth until smooth.
- Whisk in the sugar, curry powder, cinnamon, cumin, and cayenne.
- Bring to a boil over high heat, about 3 minutes, whisking occasionally.
- Reduce the heat and simmer, covered, for 3 minutes.
- Whisk in the half-and-half and salt.
- Increase the heat to medium low and cook, covered, for 2 minutes, stirring frequently.
- Serve topped with the cilantro.
- The cayenne helps heighten the flavors in this soup.
- The level of heat intensifies as it sits, though, so if you arent serving the soup right away, stir in the cayenne at serving time.
- (Per Serving)
- Calories: 112
- Total Fat: 0.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 224mg
- Carbohydrates: 24g
- Fiber: 2g
- Sugars: 15g
- Protein: 8g
- Dietary Exchanges
- 1 Fat-Free Milk
- 1/2 Carbohydrate
