RCI-SP.002.0149.001
Peter's Cream of Pumpkin Soup
This Thanksgiving soup has but 65 calories per serving.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 1 tsp
- pumpkin1 lbsfresh, cut in chunks or canned pumpkin
- yellow onion1 unitpeeled and chopped
- garlic clove1 smallpeeled and crushed
- celery stalks2 unitchopped
- fresh thyme or ½ tsp -dried thyme1 stalk
- ½ unit
- 5 cups
- low-fat white cheese such as cottage cheese1½ tbspfarmer's cheese, cream cheese or ricotta
- non-fat powdered milk1 tbsp
- parsley½ cupchervil and chives, (minced)
Method
1
Heat safflower oil in a large pot over medium heat. Add diced yellow onion and sliced celery stalks, sautéing for 5–6 minutes until softened and translucent.
6 minutes
2
Add minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
1 minutes
3
Stir in the pumpkin (cubed fresh or canned purée) along with the bay leaf and fresh parsley sprigs, coating everything evenly with the aromatics.
2 minutes
4
Pour in the chicken broth, bringing the mixture to a boil over medium-high heat, then reduce to a simmer.
5 minutes
5
Simmer the soup uncovered for 20–25 minutes until the pumpkin is completely tender and easily pierced with a fork.
25 minutes
6
Remove and discard the bay leaf and parsley sprigs. Using an immersion blender or working in batches with a countertop blender, purée the soup until completely smooth and velvety.
5 minutes
7
Return the soup to the pot over low heat, seasoning with salt and pepper to taste, and warm through for 2–3 minutes.
3 minutes
8
Ladle the soup into warm bowls and garnish with a drizzle of safflower oil and a sprig of fresh parsley before serving.