Low Carb Pumpkin Soup

Ingredients

• 1/4 tsp cayenne pepperNutrition
• 1/3 cup heavy creamNutrition
• 1 3/4 cups canned pumpkinNutrition
• 1 1/3 cups fat free chicken brothNutrition
• 1 tbsp butterNutrition
• 3/4 tsp pumpkin pie spiceNutrition
• 3/4 cup chopped white onionNutrition

Directions

1. 1Place a medium saucepan over moderate heat. Once warm, add the butter and heat until melted.
2. 2When butter is hot, add the onions and sauté, stirring occasionally until tender, about 3-4 minutes.
3. 3Add 3/4 teaspoon pumpkin pie spice and 1/4 teaspoon cayenne pepper to the saucepan. Stir just to combine and cook for 2 minutes.
4. 4Add the canned pumpkin and broth to the saucepan, stir, and let simmer for 8 minutes. Remove from heat.
5. 5Puree the soup with an immersion blender or transfer to a traditional blender, or whisk by hand until creamy. Stir in the evaporated cream mixing completely.
6. 6Top with fresh chopped parsley or basil if desired.
7. 7Note: a small pinch of each of the following ground spices can be substituted for pumpkin pie spice: mace, cinnamon, ginger, cloves, allspice, nutmeg.

Nutrition per serving

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