Monday, October 1, 2012
FALL PUMPKIN SOUP
I can imagine enjoying this fabulous, low-calorie soup for lunch on Thanksgiving and having dinner later in the evening or the other way around – enjoying the soup in the evening in front of a roaring fire. And let’s add some pretty, falling snow outside to complete the cozy scene inside the house!
2 tbsp unsalted butter (30 mL)
1/2 cup finely minced onion (125 mL)
2 tsp crushed garlic (10 mL)
1 tsp thyme, OR coriander (5 mL)
1 tsp molasses (5 mL)
1/2 tsp ground cumin (2 mL)
1/4 tsp nutmeg (1 mL)
1/4 tsp black pepper (1 mL)
4 cups Chicken Stock, page 56 (1 L)
Low-Carbing Among Friends, volume-2
15 oz can mashed pumpkin (425 g)
1/4 cup heavy cream (60 mL)
1 tsp salt, OR to taste (5 mL)
Black pepper, to taste
Dollops of sour cream
In large skillet, melt butter over medium heat. Add onion and cook until soft and transparent. Add garlic and cook about a minute. Add thyme, molasses, cumin, nutmeg and black pepper. Stir well to combine.
Stir in Chicken Stock, page 56 Low-Carbing Among Friends, volume-2 and pumpkin and bring to a boil. Reduce heat and simmer 15 minutes. Stir in cream. Taste and add salt and pepper and heat gently over low heat (do not boil). Serve with a dollop of sour cream, if desired.
Helpful Hint: Stirring the sour cream into the hot soup will cool it down slightly and make it even thicker and richer-tasting.
Variation: Pumpkin Sausage Soup: Add rings of your favorite sausage.
Yield: 5 servings
6.3 g protein
10.2 g fat
9.4 g net carbs
Labels: Soups and Salads