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Top 10 Pumpkin Recipes to Try This Fall

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2. Roasted Pumpkin Sage Soup
Tasty low calorie soup with the original presentation. First of all, you need to get small pumpkins (about 2-1/4 to 2-1/2 lbs). Other ingredients are:
4 lbs fresh pumpkin peeled, cut into bit sized chunks, seeds removed
4 large apples
1 cup onion, chopped
2 tbsp extra-virgin olive oil
6 cups chicken broth (for vegetarian soup you can use vegetable broth)
1 cup fat free plain Greek yogurt
2 tbsp chopped fresh sage
1 tsp nutmeg
1/2 tsp ground ginger
salt and pepper – to your taste
cayenne pepper – to your taste
1 tbsp pure maple syrup

 

Peel apples and cut them into quarters. Stir pumpkin, onions, olive oil, pepper and salt in a bowl. Place the mass on a large baking sheet, roast it about 30 minutes. Then add sage and roast 15 minutes more. Transfer a half of the mass to a food processor and add chicken broth. Puree it until smooth. Put it into a Dutch oven. Add maple syrup, yogurt, ginger, nutmeg and salt and heat on medium-low, stir constantly for about 7 minutes. You can also garnish the soup with lowfat sour cream. Ready!