Spiced Pumpkin Soup
Cuisine: American
  • 3-4 Cups of Fresh Pureed Pumpkin (depends on how thick you like your soup)
  • 2 Peeled Carrots
  • 2 Stalks of Celery
  • 2 Bulbs of Garlic
  • Thumbnail Size of Fresh Ginger (if you have normal size thumbs)
  • Half of Large Onion
  • 32 oz Chicken Stock
  • 2 Chicken Bouillon Cubes
  • Water
  • Allspice
  • Cinnamon
  • Salt
  • Pepper
  • Nonfat Greek Yogurt
  • Fresh Chopped Basil
  1. Bake and puree your baking pumpkin.
  2. Chop carrots, celery, and onion into medium pieces. Peel two garlic bulbs and a thumbnail size of ginger. Add chopped vegetables, garlic bulbs, and ginger to a large stock pot with chicken stock and chicken bouillon cubes. Add water until in just covers the vegetables. Bring to a slight boil, reduce heat, and allow to simmer for 30-40 minutes. Turn off heat and allow to cool for 5-10 minutes. Add salt and pepper to taste.
  3. While still warm (not piping hot), blend the stock with the pumpkin puree in a food processor or blender. This might take 2 or 3 rounds. More puree, less liquid makes for a thicker soup. Combine blended soup into a large bowl or pot. Stir in ½ tsp of allspice and 1 tsp of cinnamon. Season with salt and pepper to taste. Top with a dollop of nonfat Greek yogurt and some chopped fresh basil. Serve and enjoy!
Recipe by Food and Fitness Nook at http://foodandfitnessnook.com/spiced-pumpkin-soup/