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Simple ingredients create a snappy smooth soup, perfect for fall. The crawfish may be omitted for an easy pumpkin soup
Makes 8 (1-cup) Servings
1 onion, chopped 1 (15-ounce) can pumpkin puree 4 cups fat-free chicken broth 1/2 cup skim milk or fat-free half-and-half 1 (16-ounce) bag crawfish tails, drained and rinsed Dash nutmeg Salt and pepper to taste 1/4 cup chopped green onions
1. In a large nonstick pot coated with nonstick cooking spray, sauté onion over medium heat until tender, about 5 minutes.
Stir in pumpkin and broth, and bring to a boil. Reduce heat and simmer for about 10 minutes. Add milk, crawfish, and nutmeg. Season to taste.
Cook over low heat for 10 minutes. Serve sprinkled with green onions.
Nutritional information per serving Calories 88 | Calories from fat 11% | Fat 1 g Saturated Fat 0 g | Cholesterol 78 mg | Sodium 259 mg Carbohydrate 7 g | Dietary Fiber 3 g | Sugars 4 g | Protein 13 g