Spiked Pumpkin Soup

Name: Spiked Pumpkin Soup
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)

16 ingredients

10 steps

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

1

Heat a large Dutch oven over medium-high heat.
2

Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; saute 5 minutes or until lightly browned.
3

Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
4

Reduce heat, and simmer 10 minutes.
5

Place half of pumpkin mixture in a blender; process until smooth.
6

Pour pureed mixture into a large bowl.
7

Repeat process with remaining pumpkin mixture.
8

Return pureed mixture to pan.
9

Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
10

Serve with sour cream. Garnish with parsley, if desired.