Pumpkin Soup
Ready In: 30 mins
Serves: 4
Ingredients
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 large carrots, peeled and cubed
- 3 stalks celery, chopped
- 1 (15 ounce) can pumpkin
- 3 tablespoons fresh tarragon, chopped
- 2 teaspoons salt
- 3 cups low-fat chicken stock
Directions
- Heat medium sauce pot over medium heat and coat bottom with non-stick spray. Saute garlic and onion for 2-3 minutes. Add carrot and celery. Saute for 2-3 more minutes until all vegetables have some color.
- Add 2 cups chicken stock, tarragon, and salt and boil for 10-15 minutes or until tender.
- Transfer to a blender and puree until smooth. Add pumpkin one cup at a time until well blended. Add remaining one cup of stock (or substituted half-and-half) until soup reaches desired consistency.
- Cook over medium heat until warm. Add more salt to taste, if desired. Serve immediately, topped with fresh cracked pepper.
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