Spiked Pumpkin Soup*

By mamapig

Ingredients

• cooking spray
• 1 cup chopped onion
• 1/2 teaspoon minced peeled fresh ginger
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 1/2 cups apple cider
• 1/3 cup bourbon
• 1/4 cup maple syrup
• 1 (29-ounce) can pumpkin
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups 2% reduced-fat milk
• 1 teaspoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 9 tablespoons reduced-fat sour cream
• 3 tablespoons chopped fresh parsley (optional

Preparation

Step 1

Heat a lg Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 min. or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.

Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a lg bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley, if desired.