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Pumpkin Soup

What better way to start Thanksgiving dinner than with this delicious, seasonal soup. Usually rich and creamy, we’ve made substitutions that keep the flavor but cut the fat by a whopping 90 percent and the calories by more than two-thirds! Our makeover also reduces the cholesterol and the sodium. It’s a healthy starter to an often rich holiday meal.


Main Ingredients 2 tablespoons butter 1 onion, diced 2 carrots, peeled and diced 1 apple, peeled and diced 2 cups fresh pumpkin, roasted and diced, see note below 1 tablespoon sage leaves 3 cups chicken broth 1 cup heavy cream A pinch of both salt and freshly ground peppere	Main Ingredients 1 tablespoon olive oil, divided 1 onion, diced 2 carrots, peeled and diced 1 apple, peeled and diced 2 cups fresh pumpkin, roasted and diced, see note below 1 tablespoon sage leaves 3 cups low sodium chicken broth 1 cup 1% milk A pinch of both salt and freshly ground pepper

Calories: 322 Total Fat: 29 g Saturated Fat: 17 g Protein: 3 g Total Carbohydrates: 15 g Cholesterol: 97 mg Dietary Fiber: 2 g Sodium: 929 mg Percent Calories from Fat: 80% Percent Calories from Protein: 3% Percent Calories from Carbohydrates: 17 %	Calories: 142 Total Fat: 5 g Saturated Fat: 1 g Protein: 7 g Total Carbohydrates: 19 g Cholesterol: 4 mg Dietary Fiber: 2 g Sodium: 255 mg Percent Calories from Fat: 30% Percent Calories from Protein: 20% Percent Calories from Carbohydrates: 50 %

Click here to see the new recipe!

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