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Harvest Pumpkin Soup

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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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