Witches and goblins are gone, at least for another year. As the days turn colder, a warm bowl of soup is always welcome. If you want to use fresh pumpkin instead of canned, be sure to start with a sugar or pie pumpkin, not jack-o-lantern pumpkin! I developed this soup to use up the rest of a can of pumpkin after I used 1/2 cup for Pumpkin Custards. You can also use 1 1/2 to 2 cups of pureed butternut squash. In addition to topping a serving with yogurt, I like the crunch added with sunflower nuts or popcorn.
Besides being a favorite for pie, pumpkin is loaded with antioxidants and fiber and a healthy addition to any diet. If you have more pumpkin just add it to the soup. When I have leftover cooked wild rice or brown rice, I add it too.
Makes 4 servings
2 teaspoons olive oil
1/2 cup chopped onion
2 cups reduced sodium chicken broth
1 1/2 cups canned pumpkin or 1 (15 ounce) can
2 teaspoon brown sugar
1 teaspoon ground ginger
4 tablespoons low-fat yogurt
Heat the olive oil in a medium saucepan over medium heat and the onion. Cook until the onion is tender about 5 minutes, stirring often. Stir in the broth, pumpkin, brown sugar and ginger. Bring the mixture to a boil, stirring often. Reduce the heat to low and simmer 15 to 20 minutes to blend the flavors.
Garnish each serving with 1 tablespoon yogurt.