Creamy Pumpkin Soup
1/4 cup pumpkin seeds
2 tsp. canola oil
1 medium onion chopped
1 1/2 cups canned pumpkin
3 1/2 cups low fat reduced sodium chicken broth
1 cup evaporated milk
2 Tbsp. dry sherry
1 tsp. cinnamon
fresh ground black pepper to taste
Preheat oven to 4oo degrees. Spread the pumpkin seeds on a small cookie sheet. Drizzle 1 tsp. of the canola oil on the seeds and toast them for 5 minutes. Remove from the oven
In a stockpot, heat the remaining oil.
Add onion and saute for 5 minutes
Add the pumpkin and broth and bring to a boil
Simmer 20 minutes
Add milk, sherry, and cinnamon
Simmer for 5 minutes
To serve, place soup in bowls qand top with the seeds. Grind pepper over each serving.
Pairs Well With
From a recipe book I have, this recipe is excellent for diabetics.