Chipotle-Cranberry Pumpkin Soup

Photo: Scott Koeneman

Ingredients

2 tablespoons light butter

2 tablepoons all-purpose flour

4 cups turkey stock (you can use chicken broth)

29 ounces fresh pumpkin puree (you can use canned)

2 inches chipotle peppers adobo, minced

1 1/2 cups evaporated skim milk

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon smoke paprika

8 teaspoons light sour cream

8 tablespoons cranberry sauce

Cranberry sauce

Ingredients:

2 cups fresh cranberries

2 tablespoons sugar-free orange marmalade

1 teaspoon cinnamon

1/4 cup port wine

1/4 cup sugar

1 tablespoon cornstarch

Preparation

Melt butter in large saucepan or soup pot over medium heat. Slowly stir in the flour to create a roux and cook until light brown.

Slowly whisk in stock, raise heat to medium-high and bring to a full boil. Whisk in pumpkin. Once smooth, add milk, chipotle, salt, Worcestershire and paprika. Reduce heat to low and simmer for about 10 minutes.

Laddle soup into bowls and add 1 tablespoon of cranberry sauce and 1 teaspoon of light sour cream.

Cranberry Sauce:

Put all ingredients except the cornstarch together in a small sauce pan and heat over medium heat until mixture comes to a boil and cranberries pop, stirring often. Put the cornstarch together with a little water to make a slurry and slowly stir it into the cranberry mixture. Once the mixture thickens, remove from heat and set aside. Let cool before adding it to the soup.

Tools

Add comment

About

I know it's a cliche, but it was so rich and thick, one bowl with a couple pieces of hearty bread was enough to fill us up. While the flavor was rich, the dish was low-calorie and low-fat. The soup worked out to be 148 calories, with 3 grams of fat and 1 gram of fiber for a 1-cup serving according to NutritionData.