Pumpkin soup – Mayo Clinic

1 min read

3 years ago Florence D. Fontenot

By Mayo Clinic Staff members

Table of Contents

Dietitian’s idea:

You can make your possess pumpkin puree by roasting a compact pie pumpkin and processing the flesh in a blender or food stuff processor.

Variety of servings

Serves four

Healthful carb
Low Sodium
Low Fats

Ingredients

three/four cup h2o, divided
1 compact onion, chopped
1 can (fifteen ounces) pumpkin puree
two cups unsalted vegetable broth
1/two teaspoon ground cinnamon
1/four teaspoon ground nutmeg
1 cup extra fat-no cost milk
1/8 teaspoon black pepper
1 green onion leading, chopped

Instructions

In a large saucepan, warmth 1/four cup h2o more than medium warmth. Increase onion and cook dinner right until tender, about three minutes. Really don’t let the onion dry out.

Increase remaining h2o, pumpkin, broth, cinnamon and nutmeg. Carry to a boil, lower warmth and simmer for 5 minutes. Stir in the milk and cook dinner right until scorching. Really don’t boil.

Ladle soup into warmed bowls and garnish with black pepper and green onion tops. Provide promptly.