Harvest Pumpkin Soup
Nutrition per Serving
80
Calories
4g
Protein
13g
Carbs
2g
Fat
Nothing says fall like pumpkin soup! Pumpkin is lower in carbohydrate than other starchy vegetables, and is high in vitamin A and fiber. Serve this soup with a large salad for a complete meal.
Ingredients
2 teaspoons canola oil
1 onion, diced
1 carrot, diced
2 celery stalks, diced
32 ounces reduced-sodium, fat-free chicken broth
1 (15-ounce) can pumpkin puree
¼ teaspoon cinnamon
¼ teaspoon chili powder
½ teaspoon ground black pepper
Instructions
Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, and celery, and sauté for 5 minutes or until clear.
Add the remaining ingredients. Bring to a boil; reduce the heat and simmer for 15 minutes.
After the soup has cooled, transfer it to a blender and blend until smooth or use an immersion blender in the pot and blend until smooth.
MAKE IT GLUTEN-FREE: Make sure to purchase gluten-free chicken broth and verify all other ingredients are gluten-free and this dish can be gluten-free.
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