Hey Friends,
I hope you are having a December to Remember! I must say that in MA we are having an unusually warm winter with hardly any snow fall, so far anyhow. I'm sure soon after I post this, we very well could be hit with some wacky but seasonable snowstorm! Until that time comes, I will enjoy the mild winter for as long as I can:)
I'm crazy for soups and the crisp and chilly air makes me even crazier for them! The good news about soups is that they help fill me up without having to worry too much about calories & fat! One soup that is extremely hard to find is pumpkin soup. And the first time I had it was actually last month! I met one of my bestie's at Au Bon Pain just to catch up, get coffee, and a quick bite to eat. She told me she was in love with their pumpkin soup. This intrigued me as I had never heard or sampled this type of soup before. Well, with the first spoonful, I was hooked!
This soup is somewhat seasonal, and on a subsequent visit, there was none to my avail. And of course, I was craving it like mad that day! So after some thought and research, I was able to create a pumpkin soup that is just as good as the one the one I had at Au Bon Pain! Now I don't have to be at their mercy, and can whip up a batch anytime of the year using canned pumpkin!
Ingredients:
1 can 100% Pure Pumpkin (16 oz)
3 cups of 2% milk
1 tablespoon butter/margarine
1 teaspoon sugar or 1 packet of Splenda
1/4 teaspoon cinnamon
salt and pepper to taste
Directions:
Over medium heat, combine pumpkin, milk, butter/margarine, and cinnamon. Cook over medium heat for 15 to 20 minutes until the soup slightly thickens stirring occasionally. Add salt and pepper to taste.
Not only is it so tastey, comforting and warm, pumpkin is high in fiber and low in fat. Many recipes that I found online did call for the use of cream, but 2% worked out deliciously:) This perhaps is the most basic pumpkin recipe out there with ingredients that are already in your cabinet!
Until next time...
XoX,
Marikym
