Pumpkin Sweet Potato Soup

By ldelmas

Makes 5 1-cup servings

Ingredients

• Ingredients:
• 2 teaspoons canola oil
• 1 medium onion, diced
• 1 medium sweet potato
• 1 (15-ounce) can 100% pure pumpkin
• 2 (14-ounce) cans reduced-sodium chicken broth
• 1 tablespoon brown sugar
• 3/4 teaspoon dried thyme, crushed
• 1/4 teaspoon salt, or to taste
• Pinch black pepper
• Pinch of cayenne pepper, optional
• Light sour cream for garnish, optional

Details

Adapted from favorite.com

Preparation

Step 1

Instructions:

1. Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 8 to 10 minutes, or until well softened and starting to caramelize. While the onion is cooking, pierce the sweet potato with a fork, and place it in the microwave. Cook on high for 6 to 7 minutes, or until soft when pierced with a fork. Let cool for 2 minutes.

2. Add the pumpkin, broth and brown sugar. Crush the thyme in with your fingers and add the salt, black pepper, optional cayenne, and flesh of the cooked sweet potato to the soup pot. Stir to combine, gently mashing the sweet potato. Cover and simmer for 10 to 15 minutes, stirring occasionally.

3. Transfer the hot soup to a blender, or use an immersion blender, and puree the soup until smooth. If using a blender, return the pureed soup to the pot, and bring to a low simmer for 1 to 2 minutes until warm. Serve garnished with a swirl of sour cream, if desired.

Nutrition Information Per Serving: (1 cup) Calories 100 | Carbohydrate 18g (Sugars 10g) | Total Fat 2g (Sat Fat 0g) | Protein 3g | Fiber 4g | Cholesterol 0mg | Sodium 330mg | Food Exchanges: 1 Starch | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 2