Pumpkin and Sage Soup

2 SmartPoints
 Prep time: 0:10 Cook time: 0:25  Serves: 8

Pumpkin Sage Soup

Ingredients

  • 1 Tbsp regular butter
  • 2 small, peeled and chopped uncooked carrot(s)
  • 1⁄2 medium, chopped uncooked leek(s)
  • 1 rib(s), small, chopped uncooked celery
  • 1 large, chopped uncooked onion(s)
  • 2 clove(s), medium, chopped garlic clove(s)
  • 2 Tbsp, fresh, minced ginger root
  • 1 pinch ground nutmeg
  • 2 Tbsp, chopped fresh sage
  • 1⁄2 tsp ground turmeric
  • 8 cup(s) fat free vegetable broth
  • 26 oz, unsweetened, canned pumpkin puree
  • 1 Tbsp, toasted (for garnish) green pumpkin seeds (pepitas)
  • 2 tsp, chopped chives
  • 2 tsp light cream

Instructions

  1. Set a large stock pot over medium heat. Add the butter, carrots, leek, celery, and onion. Sautee until softened; about 10 minutes. Add the garlic, ginger, nutmeg, sage, and turmeric and sauté 3 more minutes.
  2. Add the vegetable stock, and pumpkin puree. Let come to a low simmer and cook for 10 minutes.
  3. Using an immersion blender, puree the soup. Serve garnished with pumpkin seeds, chives, and a thin drizzle of cream.

Notes
Serving Size: 2 cups