Recipes
Holiday Pumpkin Soup
12 servings
25 minutes total
Shopping list
Ingredients
- ½ loaf pumpkin swirl bread (or breakfast bread), cut into small cubes
- Cooking spray
- 2 (15-oz) cans pumpkin puree
- 3 cups chicken stock
- 1 cup apple cider (or juice)
- 1 cup unsweetened applesauce
- ½ cup maple syrup
- 1 ½ teaspoons pumpkin pie spice (or cinnamon)
- 1 medium sweet apple, cut into small cubes
- ½ cup dried sweetened cranberries
- 1 (5.3-oz) container plain nonfat Greek yogurt
Steps
- Preheat oven to 375°F. Cut bread into cubes and place on baking sheet; coat with spray. Bake 10–12 minutes or until crispy.
- Combine pumpkin, stock, cider, applesauce, syrup, and pumpkin pie spice in large stockpot on medium-low. Bring mixture to a simmer; cook 4–5 minutes, stirring occasionally, or until hot. Cut apples into cubes.
- Ladle soup into serving bowls; top with bread, apples, cranberries, and a dollop of yogurt. Serve.
Amount per 1⁄12 recipe serving: Calories 210, Total Fat 3g, Sat Fat 0g, Trans Fat 0g, Chol 5mg, Sodium 190mg, Total Carb 43g, Fiber 5g, Sugars 28g, Protein 6g, Calc 6%, Vitamin A 180%, Vitamin C 6%, Iron 8%