This cozy and comforting soup, just in time for the chill of fall, comes to us from WearEver, those folks who make indestructible ceramic cookwear. www.wearever.com/
Ed note: While canned low sodium canned chicken broth is convenient, you can easily make your own and it’s tastier and less expensive. Next time you bake a chicken, toss the bones and some veggie scraps into a pot of water and simmer for an hour or so. Strain stock. Put in refrigerator to allow fat to rise to the top. Then skim off the fat.
Here are RFT, we bag up our stock in two-cup portions and freeze in freezer bags. We also fill a couple of ice cube trays to make chicken stock cubes that we also store in convenient freezer bags.
Also, this recipe calls for canned pumpkin. However, if you’re ambitious, you can use fresh pumpkin. Just clean seeds and strings out of a fresh pumpkin and chop it into large pieces. Spray lightly with olive oil spray and roast at 375 degrees F. until tender. Then scrape pumpkin from skin and mash until smooth (a plunge blender works well). Use the same amount of cooked fresh pumpkin as canned pumpkin.
2 tablespoons olive oil
4 cups low sodium chicken broth
1 medium onion, chopped
1 cup apple sauce
1 teaspoon curry powder
Salt and pepper to taste
1 teaspoon ground ginger
1/2 cup low-fat sour cream
1 (29-ounce) can pureed pumpkin (not pie filling)
or plain Greek yogurt, optional
- Heat olive oil in a medium-sized nonstick saucepan over medium-high heat.
- Add the onion and cook until soft.
- Add the curry powder and ground ginger. Cook 1 minute.
- Add the pureed pumpkin, chicken broth and apple sauce. Stir to combine. Bring to simmer. Lower heat, cover and cook 15 minutes.
- Season with salt and pepper to taste.
- Serve soup with a dollop of sour cream or yogurt, if desired.