Pumpkin Soup with Spicy Chipotle Cream – 2 Points

Need a gluten free and lacto ovo vegetarian soup? Pumpkin Soup with Spicy Chipotle Cream – 2 Points could be a tremendous recipe to try. This recipe makes 4 servings with 120 calories, 5g of protein, and 5g of fat each. For $1.48 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. If you have cinnamon stick, garlic, salt, and a few other ingredients on hand, you can make it. This recipe from Laa Loosh has 611 fans. From preparation to the plate, this recipe takes around 25 minutes. It is perfect for Autumn. Overall, this recipe earns a good spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: Chipotle Pumpkin Black Bean Soup – 3 Points, Spicy Chipotle and Cheddar Pumpkin Soup, and Spicy Egg Drop Soup – 1 Points.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 tsp brown sugar

1 15 oz can pure pumpkin

1 tsp ground chipotle chili powder

1 cinnamon stick

2 cups fat free chicken broth

3 gloves garlic, chopped

3/4” piece of fresh ginger, peeled and chopped

1 1/2 tsp ground coriander

2 tbsp light butter

1/2 cup plain, non-fat Greek yogurt

Pinch of nutmeg

1 medium onion, chopped

1 tsp paprika

1/2 tsp pepper

1 tsp salt

Equipment:

sauce pan

blender

bowl

toothpicks

Cooking instruction summary:

InstructionsIn a medium sized sauce pan, melt butter over medium high heat.Add in onions, garlic, ginger , sugar and cinnamon stick. Cook until onions are translucent, about 3 minutes.Stir in pumpkin, broth, coriander, paprika, salt, pepper and nutmeg. Bring to a simmer, then remove from heat, remove cinnamon stick, and pour soup into a blender. Puree until smooth.Return soup to sauce pan and keep on low heat until ready to serve.In a small bowl, combine yogurt and chipotle powder. Divide soup evenly into 4 bowls. Place about 2 tbsp of the yogurt into the center of each bowl of soup, and gently swirl into soup using a toothpick.

 

Step by step:


1. In a medium sized sauce pan, melt butter over medium high heat.

2. Add in onions, garlic, ginger , sugar and cinnamon stick. Cook until onions are translucent, about 3 minutes.Stir in pumpkin, broth, coriander, paprika, salt, pepper and nutmeg. Bring to a simmer, then remove from heat, remove cinnamon stick, and pour soup into a blender. Puree until smooth.Return soup to sauce pan and keep on low heat until ready to serve.In a small bowl, combine yogurt and chipotle powder. Divide soup evenly into 4 bowls.

3. Place about 2 tbsp of the yogurt into the center of each bowl of soup, and gently swirl into soup using a toothpick.


Nutrition Information:

Quickview
121k Calories
5g Protein
4g Total Fat
16g Carbs
14% Health Score
Limit These
Calories
121k
6%

Fat
4g
8%

  Saturated Fat
2g
17%

Carbohydrates
16g
6%

  Sugar
7g
8%

Cholesterol
8mg
3%

Sodium
1076mg
47%

Get Enough Of These
Protein
5g
11%

Vitamin A
17153IU
343%

Manganese
0.48mg
24%

Fiber
4g
20%

Vitamin K
19µg
18%

Iron
2mg
13%

Vitamin E
1mg
11%

Potassium
392mg
11%

Vitamin B2
0.18mg
11%

Phosphorus
105mg
11%

Magnesium
38mg
10%

Calcium
94mg
9%

Copper
0.19mg
9%

Vitamin B6
0.18mg
9%

Vitamin C
7mg
9%

Selenium
6µg
9%

Vitamin B5
0.72mg
7%

Vitamin B12
0.42µg
7%

Vitamin B3
1mg
7%

Folate
21µg
5%

Vitamin B1
0.06mg
4%

Zinc
0.54mg
4%

covered percent of daily need
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