Ingredients
- 2 tablespoons oil (olive oil)
- 2 medium yellow onions, sliced
- 2 medium carrots, cut into 1/4-inch-thick slices
- 1 tablespoon gingerroot, finely chopped (fresh)
- 1 to 2 garlic cloves, minced
- 3 cups water
- 1 3/4 cups sodium-reduced chicken broth
- 2 cups pumpkin (canned)
- 1/2 cup light sour cream
- 1/4 teaspoon ground nutmeg
- Salt and pepper (to taste)
- OPTIONAL to add on the top of the soup when in the bowls
- Roasted pumpkin seeds
- Grated nutmeg (fresh grated)
- Sour cream or whipping cream
How to Make
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Step 1: Heat olive oil in a stockpot over medium heat
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Step 2: Add onions, carrots, and ginger and cook until golden, stirring constantly. Then add garlic and cook another minute.
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Step 3: Stir in the water, chicken broth, pumpkin, and nutmeg. Reduce heat and simmer for about 5 minutes, stirring occasionally. Remove from heat.
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Step 4: CAREFULLY add mixture to blender. Puree soup carefully working with small batches at a time. Do not fill blender more than half way each time. Pour pureed soup back into stock pot.
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Step 5: Season with salt and pepper.
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Step 6: If you like when you ladle the soup into bowls, spoon more sour cream or heavy cream over the top then sprinkle with additional nutmeg and pumpkin seeds.
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Step 7: Serve
We hope you enjoy this recipe!
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