Harvest Pumpkin Soup Recipe

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A drizzle of maple syrup is the crowning touch to this thick and creamy soup. You can also substitute 4 cups mashed butternut squash for the fresh pumpkin. —Lesley Pew, Lynn, Massachusetts

This recipe is:

Diabetic Friendly

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Harvest Pumpkin Soup Recipe

Prep: 25 min. Cook: 45 min.

Yield: 8 Servings

25 45 70

Ingredients

1 cup chopped shallots
3/4 cup chopped celery
1 tablespoon butter
1 can (29 ounces) solid-pack pumpkin
2 cups chopped peeled pears
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 cup white wine or additional reduced-sodium chicken broth
1/2 cup water
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup maple syrup

Directions

In a large saucepan, saute shallots and celery in butter until tender.
Stir in the pumpkin, pears, broth, wine, water, bay leaf, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until pears are tender. Discard bay leaf. Cool slightly.
In a blender, process soup in batches until smooth. Return all to the pan. Stir in syrup; heat through. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 156 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 472 mg sodium, 32 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Harvest Pumpkin Soup in Taste of Home Christmas Annual Annual 2009, p39