Recipe by MINI
"This creamy pumpkin soup became a family favorite on a trip to Jamaica. It took a while to find the right recipe to recreate that great eating experience, but here it is. Easy to make and healthy. Serve hot soup with a dollop of sour cream or yogurt in the center."
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1 (16 ounce) can
fresh cilantro leaves
low-fat plain yogurt
1 (14 ounce) can
low-sodium chicken broth
This was wonderful! Didn't see the yogurt on the list of ingredients, so left it out, but tasted so good & creamy! (Also used 2 percent canned milk...out of fresh, so used a little extra.) My new favorite soup, quick, too! Love that no flour or other thickener needs to be used to get this fabulous consistency.
Great recipe! Fabulous with crusty bread and a salad!
With 38 sugar pumpkins donated to the classroom I was looking for a good easy pumpkin soup recipe and some of my students found this one. We used up fresh roasted pumpkin puree. It was great, as we didn't have yougurt we subsituted sour cream and the flavor was amazing. Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Pumpkin Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 76
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