Chipotle-Cranberry Pumpkin Soup
By: Scott Koeneman
Published: Tuesday, January 26, 2010 - 4:38am

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

1 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. 2 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. 3 Laddle soup into bowls and add 1 tablespoon of cranberry sauce and 1 teaspoon of light sour cream. 4 Cranberry Sauce: 5 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.

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.