Gingered Pumpkin Soup
Yes I made another pumpkin recipe. You should judge me.
I just love this soup because not only is it the perfect comfort food for those chilly Fall days, but it’s relatively guilt-free at around only 85 calories for a cup and less than 1 gram of fat! I used fat-free milk instead of heavy cream because I didn’t think it made too much of a difference and lemme just tell you, the sweetness from the maple syrup was to DIE for when mixed with the pumpkin! And if you didn’t think this could get any sweeter, I also sprinkled a little brown sugar over top because apparently I needed some serious sugar fix.
Annnd I don’t know if anyone has allergies as bad as mine have been this past year, but they seriously make me feel like I’m coming down with the flu as soon as I get into my sneezing spree. This soup was the perfect pick-me-up alongside a gooey grilled cheese sandwich and NO I wouldn’t have it any other way. Hey if I’m cutting cals on the soup, may as well splurge somewhere else…..no??
On another note, my new house is coming along GREAT and I’m counting down the days until I can move in! They’ve just started laying down the brick and the drywall should be put up by the end of this week (fingers crossed)…after that the fun starts aka I can finally see my kitchen! Feel free to follow me on Instagram to see updates, fun pictures and the randomness that somehow seems to define me.
You’re totally missing out if you don’t.
- 1 Tbsp light butter
- 2 (15 oz) cans pumpkin
- 2 (14 oz) cans low sodium chicken broth
- ½ cup fat-free milk
- ¼ cup pure maple syrup
- ¼ tsp. ground ginger
- Salt and pepper, to taste
- Pepitas and brown sugar, as garnish
- Melt butter in a large saucepan over medium heat and stir in pumpkin, chicken broth, milk, maple syrup and ginger.
- Bring pumpkin mixture just to a boil and season with salt and pepper.
- Garnish with pepitas (pumpkin seeds) and a sprinkling of brown sugar, enjoy!