Spiked Pumpkin Soup
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
9
ingredients
- cooking spray
- 1 cup chopped onion
- 1⁄2 teaspoon minced peeled fresh ginger
- 1⁄2 teaspoon ground cumin
- 2 garlic cloves, minced
- 1 1⁄2 cups apple cider
- 1⁄3 cup Bourbon
- 1⁄4 cup maple syrup
- 1 (29 ounce) can pumpkin
- 1 (14 ounce) can reduced-sodium fat-free chicken broth
- 2 cups 2% low-fat milk
- 1 teaspoon flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 9 tablespoons reduced-fat sour cream
- 3 tablespoons chopped fresh parsley (optional)
directions
- Heat a large Dutch oven over medium-high heat.
- Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned.
- Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Place half of pumpkin mixture in a blender; process until smooth.
- Pour pureed mixture into a large bowl.
- Repeat process with remaining pumpkin mixture.
- Return pureed mixture to pan.
- Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
- Serve with sour cream. Garnish with parsley, if desired.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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