This Low-Fat Cream Of Pumpkin Soup offers a comforting, velvety texture without the heaviness of traditional cream-based recipes. The base of sautéed onions, celery, and garlic builds a savory foundation, while ground ginger and nutmeg add a subtle, warming spice profile that complements the natural sweetness of the pumpkin. Chicken stock provides depth, and a splash of milk at the end ensures a silky consistency. ItâÂÂs an ideal dish for cool evenings, serving as a perfect starter for dinner parties or a light main course for weeknight meals. Simple to prepare with pantry staples, this soup delivers rich flavor and heartwarming satisfaction in every bowl.
Low-Fat Cream Of Pumpkin Soup
Description
This Low-Fat Cream Of Pumpkin Soup offers a comforting, velvety texture without the heaviness of traditional cream-based recipes. The base of saut&# 195;©ed onions, celery, and garlic builds a savory foundation, while ground ginger and nutmeg add a subtle, warming spice profile that complements the natural sweetness of the pumpkin. Chicken stock provides depth, and a splash of milk at the end ensures a silky consistency. ItâÂÂs an ideal dish for cool evenings, serving as a perfect starter for dinner parties or a light main course for weeknight meals. Simple to prepare with pantry staples, this soup delivers rich flavor and heartwarming satisfaction in every bowl.Ingredients
Directions
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Melt the butter in a large saucepan over medium heat.
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Add the chopped onion, celery, and garlic to the pan.
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Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened.
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Stir in the flour, salt, ground ginger, and ground nutmeg.
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Cook for 1 minute over low heat, stirring constantly until the mixture is well blended.
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Gradually stir in the chicken stock, whisking continuously until the mixture is smooth and free of lumps.
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Stir in the pumpkin.
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Cover the saucepan.
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Simmer for 15 to 20 minutes, stirring occasionally, until the pumpkin is tender.
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Stir in the milk.
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Heat through until hot, but do not boil.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 510.4kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 6.8g34%
- Cholesterol 117.5mg40%
- Sodium 2630.1mg110%
- Total Carbohydrate 40.4g14%
- Dietary Fiber 3.5g15%
- Sugars 18.0g
- Protein 41.7g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a smoother texture, blend the soup with an immersion blender or regular blender before serving.
You can use canned pumpkin puree or fresh roasted pumpkin for this recipe.
For a vegetarian version, substitute chicken stock with vegetable broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
