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      Harvest Pumpkin Soup

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      23884079_BG1.jpg








      Ingredients:



      • ¾ cup pumpkin puree

      • ½ cup canned pears

      • ½ cup applesauce

      • ½ cup orange juice

      • ½ cup apple cider

      • 2 tablespoons brown sugar

      • 1 teaspoon finely grated lemon
        peel

      • ½ tablespoon fresh lemon juice

      • ½ teaspoon ground cinnamon

      • ½ teaspoon pumpkin pie spice

      • ½ teaspoon vanilla extract

      • 1 cup vanilla low-fat yogurt

      • 4 ounces chopped pecans, toasted


      Directions:


      In a blender combine all of the
      ingredients, except the yogurt and pecans. Blend until smooth.


      Pour
      into a bowl, cover and refrigerate until ready to serve.


      To serve, pour
      into serving dishes and garnish with a tablespoon of vanilla yogurt, sprinkle
      of pecans and dash of ground cinnamon.



      *Serves 6.



      Variations:


      Pumpkin Ice Cream Sundae – Warm
      the pumpkin mixture and serve over ice cream. If too thick, thin with a
      small amount of apple cider. Sprinkle with chopped pecans and dash
      of ground cinnamon.


      Pumpkin Ice Cream Beverage – In
      a blender, add 2 parts vanilla ice cream with 1 part pumpkin mixture. Blend until smooth and serve immediately.


      Pumpkin Cider Beverage – Add 2
      cups apple cider to the pumpkin mixture. Serve hot or cold. Use
      cinnamon sticks for garnish.

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