Choose Pumpkin Soup Instead of Pie
Posted by
Lela D.
We know that pumpkin is full of beta-carotene and it's also low in calories. However, is that reason enough to reach for that pie and then top it with whipped cream? This Thanksgiving, do yourself a favor and enjoy the tiniest sliver of pie, while getting your pumpkin fix from a deliciously soothing soup. This recipe is from Sabra Ricci, private chef. Her website is www.cateringbysabra.
- 1 large onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 1 large leek, diced
- 2 cups pumpkin, fresh, cooked or canned
- 6 cups vegetable broth
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- pinch clove
- pinch nutmeg
- salt, to taste
- 1cup soy milk, rice milk, or half and half
1. Add the first 11 ingredients into a stock pot over medium high heat.
2. Bring to boil and reduce to simmer.
3. Simmer for 30 minutes and remove from heat.
4. Let cool for 15 minutes.
5. Puree soup in blender and return to pot.
6. Finish with soy milk and season to taste.
Per serving: 125 Calories, 3g Fat (21% calories from fat), 5g Protein, 20g Carbohydrate, 2mg Cholesterol
Choose Pumpkin Soup Instead of Pie
Posted by Lela D.
We know that pumpkin is full of beta-carotene and it's also low in calories. However, is that reason enough to reach for that pie and then top it with whipped cream? This Thanksgiving, do yourself a favor and enjoy the tiniest sliver of pie, while getting your pumpkin fix from a deliciously soothing soup. This recipe is from Sabra Ricci, private chef. Her website is www.cateringbysabra.
2. Bring to boil and reduce to simmer.
3. Simmer for 30 minutes and remove from heat.
4. Let cool for 15 minutes.
6. Finish with soy milk and season to taste.
Per serving: 125 Calories, 3g Fat (21% calories from fat), 5g Protein, 20g Carbohydrate, 2mg Cholesterol