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Monday, October 1, 2012

FALL PUMPKIN SOUP



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
Garnish (optional):
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
1 serving
157.5.0 calories
6.3 g protein
10.2 g fat
9.4 g net carbs

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