Pumpkin Soup

12 ingredients
5 steps

Ingredients

  • 1 onion (8 to 10 oz.), chopped
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon cayenne
  • 3 3/4 cups chicken or vegetable broth
  • 1 can (15 oz.) pumpkin
  • 1 tablespoon honey
  • 1 cup nonfat milk
  • 4 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • Salt
  • About 2 tablespoons nonfat sour cream or plain nonfat yogurt

Directions

  1. 1
    In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
  2. 2
    In a blender or food processor, smoothly puree onion mixture, adding a little more broth if needed to facilitate the process.
  3. 3
    Return puree to pan; add remaining broth, pumpkin, and honey.
  4. 4
    Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.
  5. 5
    Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.

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