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Pumpkin Soup

Pumpkin Soup
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Pumpkin Soup

Prep: 10 minutes
Cook: 25 minutes • Serves: 8

1 tablespoon olive oil
1/2medium yellow onion, chopped
2 garlic cloves, minced
1/2teaspoon McCormick® ground allspice
1/2teaspoon McCormick® ground nutmeg
1 pinch McCormick® ground red pepper
2 cans (15 ounces each) 100% pure pumpkin
1 bay leaf
4 cups less-sodium chicken broth
1 cup whole milk
1 tablespoon honey
1 teaspoon kosher salt
1/8 teaspoon white pepper
1 cup nonfat plain Greek yogurt
Fresh thyme leaves for garnish (optional

1.In large saucepot, heat oil over medium heat; add onion and cook 5 minutes or until softened, stirring occasionally. Stir in garlic, allspice, nutmeg and red pepper; cook 1 minute. Stir in pumpkin, bay leaf and broth; increase heat to high and heat to a simmer. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.

2.Stir in milk, honey, salt and white pepper; remove and discard bay leaf. Using a blender or stick blender, purée soup until smooth. Makes about 8 cups.

3.Serve warm, topped with yogurt; garnish with thyme, if desired.

Approximate nutritional values per serving:
115 Calories, 3g Fat (1g Saturated), 5mg Cholesterol,
545mg Sodium, 15g Carbohydrates, 0g Fiber, 6g Protein

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