Chipotle-Cranberry Pumpkin Soup

Photo: Scott Koeneman

Ingredients

2 tablespoons light butter

2 tablepoons all-purpose flour

4 cups turkey stock (you can use chicken broth)

29 ounces fresh pumpkin puree (you can use canned)

2 inches chipotle peppers adobo, minced

1 1/2 cups evaporated skim milk

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon smoke paprika

8 teaspoons light sour cream

8 tablespoons cranberry sauce

Cranberry sauce

Ingredients:

2 cups fresh cranberries

2 tablespoons sugar-free orange marmalade

1 teaspoon cinnamon

1/4 cup port wine

1/4 cup sugar

1 tablespoon cornstarch

Preparation

Melt butter in large saucepan or soup pot over medium heat. Slowly stir in the flour to create a roux and cook until light brown.

Slowly whisk in stock, raise heat to medium-high and bring to a full boil. Whisk in pumpkin. Once smooth, add milk, chipotle, salt, Worcestershire and paprika. Reduce heat to low and simmer for about 10 minutes.

Laddle soup into bowls and add 1 tablespoon of cranberry sauce and 1 teaspoon of light sour cream.

Cranberry Sauce:

Put all ingredients except the cornstarch together in a small sauce pan and heat over medium heat until mixture comes to a boil and cranberries pop, stirring often. Put the cornstarch together with a little water to make a slurry and slowly stir it into the cranberry mixture. Once the mixture thickens, remove from heat and set aside. Let cool before adding it to the soup.

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About

I know it's a cliche, but it was so rich and thick, one bowl with a couple pieces of hearty bread was enough to fill us up. While the flavor was rich, the dish was low-calorie and low-fat. The soup worked out to be 148 calories, with 3 grams of fat and 1 gram of fiber for a 1-cup serving according to NutritionData.

Yield:

8.0

Added:

Tuesday, January 26, 2010 - 4:38am

Creator:

Scott Koeneman

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