Full Post

Top 10 Pumpkin Recipes to Try This Fall


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!