Spiked Pumpkin Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 9
• cooking spray
• 1 cup chopped onion
• 1/2 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 1/2 cups apple cider
• 1/3 cup bourbon
• 1/4 cup maple syrup
• 1 (29 ounce) can pumpkin
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 2 cups 2% low-fat milk
• 1 teaspoon flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 9 tablespoons reduced-fat sour cream
• 3 tablespoons chopped fresh parsley (optional)

Recipe

• 1 heat a large dutch oven over medium-high heat.
• 2 coat pan with cooking spray. add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned.
• 3 stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
• 4 reduce heat, and simmer 10 minutes.
• 5 place half of pumpkin mixture in a blender; process until smooth.
• 6 pour pureed mixture into a large bowl.
• 7 repeat process with remaining pumpkin mixture.
• 8 return pureed mixture to pan.
• 9 stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
• 10 serve with sour cream. garnish with parsley, if desired.