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What a nice way to celebrate fall. This recipe calls for
canned pumpkin, but you may use fresh as well. Remember that smaller pumpkins
are the most tender.
2 teaspoons olive oil
½ cup chopped onion
2 celery stalks, chopped
2 garlic cloves, minced
1 teaspoon peeled, minced fresh ginger
2 teaspoons sugar
¼ teaspoon ground nutmeg
Pinch of cinnamon
Salt and freshly ground black pepper, to taste
1 can pumpkin (14.5 ounces)
1 potato, peeled and cut into 1-inch cubes
4 cups vegetable broth or fat-free, reduced sodium chicken
¼ cup non-fat sour cream
2 green onions, chopped
In large stockpot, heat oil over medium-high heat. Add onion, celery,
garlic, ginger and sugar and cook 4 minutes, until tender.
Add nutmeg and cinnamon. Season with salt and pepper, to taste; stir to
coat. Add pumpkin, potato and broth. Bring to boil.
Reduce heat to medium-low, partially cover and simmer 20 minutes, until
pumpkin and potato are tender.
Ladle soup into bowls and top each serving with sour cream and green
Makes 6 servings.
2 grams (1 gram saturated fat)
for Cancer Research