Creamy Pumpkin Soup


Pumpkins are for more than just carving! Low in calories and high in fiber, pumpkins are also loaded with disease-fighting antioxidants.


Cooking spray
1 T olive oil
1 large onion, diced medium
3 stalks celery, diced medium
2 carrots, diced medium
2 cups pumpkin, fresh (cooked) or canned
6 cups low-sodium chicken or vegetable broth
1/2 tsp curry powder
1/2 tsp cinnamon
Pinch of clove
1 cup low-fat milk
Salt, to taste (optional)


Spray the bottom of a large pot with cooking spray and add olive oil. Add onion, celery and carrots. Sauté for about 5 minutes to soften vegetables and bring out flavor. Add pumpkin, broth and spices. Bring to a boil and reduce heat. Simmer for 30 minutes and remove from heat. Let cool for 15 minutes. Purée soup in blender and return to pot. Whisk in low-fat milk and reheat before serving. Add salt if desired.




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