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:
covered percent of daily need
