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
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