Pumpkin Ginger Soup: Easy to make and very good for you… Pumpkin is packed with nutrients like vitamin A, C, calcium, beta carotene and is naturally fat free, low in calories and high in fiber! All this wrapped up in one flavorful food that will give a boost to your metabolism.
This recipe also features health smart fresh gingerroot which is good for your immune system and delicious fresh sage. Although it is a cream-based soup, keep it healthy and low fat by using nonfat milk and nonfat sour cream instead of heavy whipping cream.
A Fall and Holiday season winner… make this healthy recipe one day ahead and let the flavors get better and better while keeping your Holiday stress level to a minimum!
PUMPKIN GINGER SOUP
Serves 8 to 10
1 tablespoon olive oil
5 1/4 cups chicken broth, divided (see instructions)
2 small yellow onions, chopped
2 pounds fresh pumpkin, cut into 1 to 2 inch pieces
2 tablespoons minced fresh gingerroot
1 cup fresh orange juice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 cup nonfat milk
1/2 cup nonfat sour cream plus 4 to 5 tablespoons for finish
4 tablespoons chopped fresh sage leaves for garnish
Optional: Also great as a garnish, a few roasted pumpkin seeds or roasted pistachio nuts
In a large stockpot or saucepan over medium-high heat, stir olive oil and 1/4 cup of the chicken broth together. Add onions and ginger and saute about 3 minutes. Add remaining broth, pumpkin, and orange juice. Cover and bring to a boil. Reduce heat and simmer about 30 minutes or until pumpkin is tender. Stir in nutmeg and cinnamon.
Working in batches, puree mixture in a food processor or blender until smooth. Return pureed mixture to stockpot, heat over medium high heat and whisk in the milk and 1/2 cup of the sour cream. Season with sea salt and white pepper as desired.
Ladle into bowls and top with about 1/2 tablespoon of sour cream and about a teaspoon of chopped fresh sage leaves.
