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Lakeshore Pumpkin Soup  (Not yet rated)

The perfect autumn soup. Serve with some bread or crackers.

Cal: 183 Fat: 6g Carbs: 25g Protein: 7g Fiber: 2g
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Original recipe serves 10
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 10)

  • 2 quarts chicken broth ; or five 13 3/4 fl oz cans
  • 29 ounces pumpkin ; canned, solid pack
  • 3/4 cup white wine ; dry
  • 1 tablespoon coriander ; powdered
  • 4 cloves garlic
  • 2 carrots ; peeled, chopped
  • 3 small onions ; chopped
  • 4 tablespoons margarine
  • 1 tablespoon cumin
  • salt ; to taste
  • Tabasco sauce ; to taste
  • 2 large potatoes ; peeled, chopped
  • In My Kitchen

  • You will also need: saucepan


    Melt the margarine in a 5 quart saucepan over medium heat.

    Add the cumin and coriander.

    Add the vegetables and cook until the onions are tender, about 5 minutes.

    Add add about 13 fl oz of the broth (or one can's worth) and simmer for 20 minutes.

    Carefully transfer the mixture to a blender and puree until smooth.

    Add the puree back to the pot and stir in the wine,  pumpkin, and remaining broth. Add salt and Tobasco sauce to taste. Cook until all is heated through. Do not boil.

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