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 Pumpkin Soup
For a healthy and delicious recipe to warm your heart and satisfy your appetite this fall, try this easy to make recipe from Ellen Easton’s new book: A Tea Party Planner. It is a good recipe for those watching cholesterol, fat, salt, and sugar intake. Ellen’s secret ingredient is, of course, Nielsen-Massey Vanilla!
Ellen Easton's Pumpkin Soup
By Ellen Easton© 2009 All Rights Reserved
Ingredients
2 tablespoons olive oil
1/2 cup finely chopped onion
2 cups low-sodium chicken broth
1 1/2 cups LACTAID® Fat Free Milk
1 1/2 cups canned Libby's 100% pumpkin (not pumpkin pie mix)
2 Tablespoons DOMINO Brownulated Sugar or 2 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, additional for garnish
1/4 teaspoon pumpkin pie spice
2 Tablespoons honey
1 Tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Preparation
In a 2 and 1/2 quart, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium-high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve. Garnish with sprinkle ground cinnamon, to taste, if desired.
Yield: 4 cups/Serving Size Per Person: 1 cup.
Approximate Calories per cup: 170
ELLEN EASTON, author of AFTERNOON TEA...TIPS,TERMS and TRADITIONS, etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The PLAZA and LADY MENDL’s, is a speaker and designer of related products to the hotel, food service, retail and special event industries. (212) 722-7981.
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