Photo and recipe contributed by Janet Sobel (JDS) of DCFüd (www.dcfud.com)
"The original version of this recipe was given to me by my friend, Wendy, at one of our many girls’ potluck dinners. We all love anything pumpkin, so this soup was perfect for us. I made a few modifications to make the recipe a little healthier, but you can hardly tell the difference!"
Cream of Pumpkin Soup (serves 4-6)
1 cup white onion, finely chopped
1 T. light butter, melted
2 14.5-oz. cans of low-sodium chicken broth
1 t. sea salt
1/8 t. ground ginger
1 15-oz. can of organic pumpkin puree
1/4 t. ground cinnamon, plus a pinch
1/8 t. black pepper
1 c. evaporated skim milk or 1 c. skim milk whisked with 2 T. cornstarch and 1 T. flour
Candied or glazed chopped pecans (optional)
Spray large saucepan with cooking spray, and add the chopped onions and light butter. Sauté until the onions are clear. Add 1 can of the chicken broth, stir well, and then bring to a boil. Cover, and reduce heat to simmer for 15 minutes. Remove broth mixture from heat, and transfer into a blender or food processor. Blend until smooth. Return to saucepan, and add the 2nd can of broth, salt, ginger, pumpkin puree, cinnamon, and black pepper. Stir well and bring to a boil. Cover, and reduce heat to simmer for 10 minutes, stirring occasionally. Stir in evaporated skim milk, or skim milk/cornstarch/flour blend and heat through (do not boil). Serve with chopped pecan topping for a little added flair.