More Great Recipes: Bisque/Cream

Creamy Pumpkin Soup


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Member since 2008

Serves 5=6 | Prep Time 20 minutes | Cook Time 30 minutes

Ingredients

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


Notes

From a recipe book I have, this recipe is excellent for diabetics.

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