Pumpkin Soup with Spiced Cream

Pumpkin Soup with Spiced Cream
  • Prep Time: 35 Min.
  • Cook Time: 40 Min.
  • Yield: 6 to 8 servings

Ingredients

  • PUMPKIN SOUP
  • 2 tablespoon vegetable oil
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1/4 cup all purpose flour
  • 1 teaspoon ground sage
  • 1/2 teaspoon ground cinnamon
  • 2 (14.5 oz.) can chicken broth
  • 1 (12 oz.) can PET® Evaporated Milk
  • 1 (15 oz.) can solid-pack pumpkin
  • 1/4 cup firmly packed brown sugar
  • 1 1/4 teaspoon salt
  • SPICED CREAM
  • 1/2 cup sour cream
  • 2 tablespoon minced chives
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • For Pumpkin Soup: HEAT oil in 3-quart saucepan over medium heat. Add onion and celery, cooking and stirring until tender. Blend in flour, sage and cinnamon, cooking an additonal minute. Stir in broth, evaporated milk, pumpkin, brown sugar and salt.
  • PUREE soup in food processor or blender until smooth. Return to saucepan. Bring to a boil. Reduce heat; simmer 20 minutes.
  • For Spiced Cream: COMBINE sour cream, chives, cayenne, cinnamon and salt in small bowl. Serve soup warm with dollop of spiced cream.
  • Nutritional Information Per Serving

    Serving Size 1/6 of recipe, Calories Per Serving 250, Total Fat 12g, Calories From Fat 110g, Saturated Fat 5g, Trans Fat 0g, Cholesterol 25mg, Sodium 1070mg, Carbohydrates 28g, Dietary Fiber 4g, Sugar 20g, Protein 8g;Percent Daily Value*: Vitamin A 180%, Calcium 20%, Vitamin C 8%, Iron 6%.

    *Percent Daily Values are based on a 2,000 calorie diet.