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#FoodieFriday -- Skinny Pumpkin Soup

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It's finally fall, y'all!  Well technically the first day of fall is Tuesday, September 23rd but let's just consider this a little pre fall cooking.  Fall is by far my favorite season -- the leaves falling off the trees, the crisp breeze that makes you want to add a chic infinity scarf to almost every outfit and let us not forget the inevitable "pumpkin spiced" everything that seems to pop up come autumn.  Along with the cooler temperatures comes the urge for cozy cooking.  Soup just speaks "fall weather" to me, there's something so comforting about a big warm bowl of soup.  So, in conjunction with fall, pumpkins and soup, I give you "Skinny Pumpkin Soup" from the ladies over at Spinach4Breakfast.  What I love about this particular recipe -- besides the shockingly low caloric intake -- is the simplicity of the ingredients.  I found almost all of the components already in my kitchen, except for the pumpkin puree which I snatched up from Trader Joe's.  This recipe serves three, but if you can manage to savor some leftovers I highly recommend it as this one tastes just as great the next day!
2 carrots chopped
1/2 onion chopped
3 cloves of garlic minced
1 15oz can of organic pumpkin puree (or 1 3/4 cups of your own homemade pumpkin puree)
1 1/2 cups of vegetable broth
1/2 teaspoon cinnamon
1/2 teaspoon of chili powder
1/2 teaspoon of paprika
1/4 teaspoon cayenne pepper
1/4 to 1/2 cup of unsweetened almond milk
Salt & pepper
Pumpkin seeds for garnish
1. Sautee carrots, onion and garlic in olive oil for approximately 5 minutes.
2. Stir in spices, salt and pepper
3. Add pumpkin and vegetable broth. Bring to a boil and then simmer uncovered for 15-20 minutes until carrots are fork tender.
4. Pour everything into a blender and blend until smooth.
5. Add almond milk to thin out to desired consistency.
6. Garnish with cinnamon and pumpkin seeds.



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