Applesauce imparts a hint of sweetness to this silky-smooth, speedy pumpkin soup. It’s so flavorful that no one will suspect it’s also sky-high in vitamin A, with respectable amounts of fiber and even a boost of calcium (evaporated milk provides the richness of heavy cream without the fat). If you don’t have pumpkin pie spice, use about ¼ teaspoon ground cinnamon and a generous pinch or two each of ground ginger and ground nutmeg.
Makes 4 servings
1 cup chicken or vegetable broth
1 can (15 ounces) pumpkin puree
1 cup unsweetened applesauce
1 cup evaporated skimmed milk
½ teaspoon pumpkin pie spice
Salt and pepper, to taste
Combine the broth, pumpkin, and applesauce in a medium saucepan. Heat until the mixture just begins to boil, 3 to 5 minutes. Stir in the milk and spices and heat to serving temperature. Ladle into 4 bowls.
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