DirectionsStep1Spray a soup pot set over medium heat with non-stick cooking spray.Step2Add the garlic, chili powder and cumin, and stir until the spices are fragrant, about 1 minute.Step3Add broth to the pot and bring it to a simmer.Step4Add the pumpkin and stir until it is well blended.Step5Add the black beans, corn and salsa and bring mixture to a boil.Step6Lower the heat and simmer gently for 10 minutes.Step7Top with a sprinkle of cheese and a little fat free sour cream on top, if desiredIngredientsIngredientsadd Non-Stick Cooking Spray1 tablespoonGarlic (minced)1 tablespoonChili Powder½ teaspoonCumin4 cupsFat-Free Broth (chicken or vegetable)15 ouncesPumpkin Puree15 ouncesBlack Beans (drained and rinsed)1 cupCorn¾ cupSalsaadd Fat-Free Cheese And Reduced-Fat (or optional toppings such as shredded reduced-fat, or fat free sour cream)See moreNutritionalNutritional163 CaloriesFrom simple-nourished-living.comRecipeDirectionsIngredientsNutritionalExplore furtherEasy Pumpkin Soup (80 calories, vegan) yumsomeyumsome.comPumpkin soup - Mayo Clinicmayoclinic.orgWw 2 Points Weight Watchers Friendly Pumpkin Soupfood.comSimple Pumpkin Soup Minimalist Baker Recipesminimalistbaker.comHealthy and Easy Pumpkin Soup - The Seasoned Momtheseasonedmom.comRecommended to you based on what's popular • Feedback
Low-Fat Pumpkin Soup
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WebSep 29, 2020 · Step by step. One: Add a little oil to a pan and then add the pumpkin, garlic and onion. Gently cook for 5 minutes, stirring every …
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WebSep 13, 2018 · Add onion and sauté until soft and translucent (about 5-10 minutes). Add garlic and ginger and cook for about 1 more minute, …
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WebSep 24, 2021 · Add the garlic and saute for 1-2 minutes, until fragrant. Add the chicken broth, coconut milk, pumpkin, nutmeg, sea salt, and black pepper. Use an immersion blender to puree the soup, until smooth and creamy. Bring soup to a boil, then reduce heat and simmer for about 25-30 minutes, until the soup reduces to your liking and flavors …
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WebFeb 15, 2012 · Preparation. Heat oil in a large saucepan over a medium heat. Add onion and garlic and cook until softened. Stir in curry powder and cumin and cook for 1 minute. Add chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add lite coconut milk and cook for 2 minutes. Transfer soup to a blender and blend until smooth.
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WebNov 9, 2021 · Add carrots, celery, onion and garlic. Sauté until translucent – about 5 minutes. Add sautéed vegetables to the crockpot with pumpkin puree, vegetable stock, spices and honey. Cover and set to low for 4-6 …
WebAdd chicken broth and pumpkin. Reduce heat to low and simmer for 20 minutes. Add evaporated fat-free milk and cook for 2 minutes. Transfer soup to a blender and blend until smooth. Per Serving: Calories 112, Calories from Fat 25, Total Fat 2,7g (sat 0.5g), Cholesterol 2mg, Sodium 101mg, Carbohydrate 15.6g, Fiber 2.9g, Protein 6.1g
WebAdd the chicken broth, salt, and white pepper. Mix well then let the soup simmer for 15 minutes. Transfer the mixture to a blender. Add the pumpkin and evaporated milk. Process until smooth, about 1 minute. Return the soup to the saucepan. Let the soup heat for 5 minutes. Serve in individual bowls garnished with croutons, sour cream, and
WebOct 5, 2022 · Method. Preheat the oven to 180ºC (355ºF) fan-bake function. Line a roasting tray with parchment/baking paper. Cut the peel off the pumpkin/squash and remove the seeds. Cut into chunks. Peel and cut the potato into chunks. Place the potato and pumpkin into a large bowl. Drizzle over the garlic infused oil and sprinkle with smoked paprika
WebSep 11, 2022 · Saute 60 seconds. Stir in the curry powder. Add the chicken stock, pumpkin, brown sugar, salt, black pepper and cumin. Whisk to combine. Bring to a low boil and reduce the heat to simmering. Simmer …
WebOct 24, 2012 · Scoop out seeds and place on a baking sheet; bake for 1 - 1-1/2 hours. When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups. Add butter …
WebInstructions. To a medium saucepan over medium-high heat, stir together the pumpkin puree, chicken broth, salt, pepper, garlic, thyme, and red pepper. Bring the mixture to a boil, then reduce heat and simmer for …
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WebCook for 20 minutes, or until the pumpkin is soft. Blend until smooth. Add the oil and the pepper, and then blend again for a few seconds, to make sure the oil doesn't separate. Serve immediately, or keep in the ‘fridge …
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WebNov 25, 2014 · Notes. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. Make it dairy free: Use coconut milk, not heavy cream. Make it vegan: …
WebOct 16, 2019 · Use a soup pot , stock pot, or Dutch oven for this recipe. Heat the oil on medium heat and stir in the onion and garlic. Saute this until soft. Add the pumpkin puree and the broth to the pot and any desired …
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WebAug 3, 2021 · Instructions. In a large pot, melt the butter (2 tablespoons) over medium heat. Add the diced onion and sauté until softened and starting to brown. Add the chopped fresh sage (1 tablespoon) and pumpkin pie spice (1 teaspoon) and stir until onions are coated and spices are fragrant.
WebApr 19, 2024 · Start with skinning and deseeding pumpkin. Roughly chop it to small cubes. In a heavy bottom pan, melt butter and oil. When hot add sliced onion and minced garlic. When the onion has softened and garlic …