Did you know pumpkin contributes to heart health and has been proven to fight stomach, esophagus, bladder, lung and prostate cancers? This delicious soup combines apple cider and pumpkin for a tasty treat.
Number of servings: 6
Ingredients
- 2 tablespoons nonfat chicken broth
- 1 cup chopped onion
- 1 (15 oz.) can pumpkin
- 1 cup water
- 2 cups apple cider
- ¼ cup packed brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 large apple, peeled and chopped
- ¼ teaspoon pepper
- 6 tablespoons nonfat sour cream (optional)
- Chopped olives for garnish (optional)
Directions
Spray large pot or Dutch oven with cooking spray. Add broth and heat over medium-high heat; add onion and cook until softened and transparent. Add remaining ingredients except sour cream and chives, if using; cook over medium-high heat, stirring constantly, and bring to a boil. Reduce heat to low, cover and simmer 1 hour, stirring occasionally. Remove from heat and cool slightly. Blend soup in several batches in blender until smooth and creamy. Return to soup pot and heat 5 to 6 minutes over medium heat. Serve with nonfat sour cream and chopped chives, if desired.
Nutrition Facts
Per serving: 129 calories, 2 g protein, 24 g carbohydrates, 0.4 g fat, 0 mg cholesterol, 2 g fiber, 33 mg sodium
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