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Cream of Pumpkin Soup
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1 cup | chopped onion |
2 Tbsp | butter, melted |
2 (14.4 oz) cans | low sodium chicken broth |
1 (15 oz) can | pumpkin puree |
1 tsp | salt |
¼ tsp | ground cinnamon |
1/8 tsp | ground ginger |
1/8 tsp | ground black pepper |
1 ½ cup | skim milk, (fat free milk) |
2 Tbsp | all-purpose flour |
Saute onions in butter in medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Transfer broth mixture into blender or food processor. Process until smooth.
Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ginger, and pepper; stir well. Bring to boil, cover, reduce heat, and simmer 10 minutes, stirring occasionally.
In small bowl, whisk milk and flour together; slowly pour into vegetable mixture, stirring constantly. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 5 minutes.
Pour into individual soup bowls. Enjoy!
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