This is a thick, mild soup that is best served in a small bowl at the start of the meal. If using fresh pumpkin, choose a pie pumpkin or sugar pumpkin. Regular pumpkins have a stronger taste. A touch of sherry wine adds a special flavor to the soup.
- 1-1/2 cups pumpkin puree or 3 cups fresh pumpkin cubes
- 1 tablespoon butter
- 1 medium sweet onion, diced
- 1 medium apple, cored, peeled, diced
- 1 medium potato, diced
- 4 cups fat-free chicken broth
- 1/8 teaspoon ground thyme
- 1/2 cup half & half
- 1/4 cup peanut butter
- 1/8 teaspoon white pepper
- salt and pepper to taste
- 3 tablespoon sherry wine
- 1/2 cup white wine, optional
- 1 cup low fat sour cream
- 1/2 cup chopped peanuts
If using fresh pumpkin, cut a pie pumpkin open and scrape out seeds. Cut pumpkin into several large pieces. Place each piece in the microwave, one piece at a time. Microwave until flesh is tender. Remove from microware and scoop out the flesh. Place pumpkin flesh into a large soup pot.
In a small skillet, heat butter. Add onion and sauté until translucent. Place onions in pan with pumpkin. Add apples, potatoes, chicken broth, and thyme to the pan. Bring to a boil. Cover pan and continue to boil gently until potatoes and pumpkin are very tender.
Using an immersion blender, puree soup. Add half & half and peanut butter. Blend again. Add white pepper. Add salt and pepper to taste. If soup is too thick add additional chicken broth or white wine. Add sherry wine for extra flavor.
Serve soup in individual small bowls and garnish with a dollop of sour cream. Sprinkle chopped peanuts on top.
Nutritional information per serving (8):
Fat, gm.: 13
Protein, gm.: 8
Carbs, gm.: 19
Cholesterol, mg.: 15
Fiber, gm.: 4