Pumpkin Soup

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Pumpkin Soup

 

I have made this with pumpkin and with butternut squash, thats the only

ingredient that you have to change.

 

1 tbsp. canola oil

1 granny smith apple, peeled, cored and coarsely chopped

1 leek, white part only, finely chopped

5 cups vegetable broth

1 sweet potato, peeled, halved lengthwise, and cut in 1/2-inch slices

1 can about 16 ozs. pureed pumpkin

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg or cloves

salt and freshly ground black pepper, to taste

4 tsps. minced fresh chives, for garnish (optional)

 

In a large, heavy saucepan, heat oil over medium-high heat.

Saute apple and leek until leek softens, about 4 minutes.

Add broth, sweet potato, pumpkin and spices.

Bring to a boil, reduce the heat to a simmer and cook until sweet potato and

apple are soft when pierced with a knife, about 20 to 25 minutes.

Transfer soup to a blender or food processor and puree.

Pour into 6 bowls.

Garnish each bowl with chives (if desired) and serve.

Makes 6 servings.

Calories 88, Fat 3 g, Carbs 15 g, Protein 3 g, Fiber 3 g, Sodium 488 mg.

Points 1.