PUMPKIN SOUP WITH SPICY CHIPOTLE CREAM RECIPE
Ingredients
- 1 15 oz can pure pumpkin
- 2 cups fat free chicken broth
- 2 tsp brown sugar
- 1 medium onion - (chopped)
- 3 cloves of garlic - (chopped)
- 2 tbsp light butter
- ½ cup plain, non-fat Greek yogurt
- 1 tsp ground chipotle chili powder
- 1 cinnamon stick
- ¾ inch piece of fresh ginger - (peeled and chopped)
- 1 ½ tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- Pinch of nutmeg
Instructions
- In a medium sized sauce pan, melt butter over medium high heat.
- Add in onions, garlic, ginger , sugar and cinnamon stick. Cook until onions are translucent, about 3 minutes.
- Stir in pumpkin, broth, coriander, paprika, salt, pepper and nutmeg. Bring to a simmer, then remove from heat, remove cinnamon stick, and pour soup into a blender. Puree until smooth.
- Return soup to sauce pan and keep on low heat until ready to serve.
- In a small bowl, combine yogurt and chipotle powder.
- Divide soup evenly into 4 bowls. Place about 2 tbsp of the yogurt into the center of each bowl of soup, and gently swirl into soup using a toothpick.
Notes
- The entire recipe makes 4 servings
- The serving size is about 1 cup
Nutrition
Calories: 178 kcal (9%)Carbohydrates: 27.8 g (9%)Protein: 13.7 g (27%)Fat: 3.9 g (6%)Saturated Fat: 0.9 g (6%)Cholesterol: 5 mg (2%)Sodium: 1170 mg (51%)Potassium: 786 mg (22%)Fiber: 10 g (42%)Sugar: 9.8 g (11%)Calcium: 130 mg (13%)Iron: 4.5 mg (25%)