Spicy Pumpkin Soup

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1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2 chilies, seeded and sliced

1 tsp ground cumin

1 small pumpkin (or medium butternut squash), seeded, peeled and chopped

3 medium potato, peeled and chopped

5 cup low-sodium chicken stock

4 tsp nonfat sour cream

4 tsp chives, to garnish


1. Heat oil in a large saucepan over medium heat. Add onion, garlic, chilies, and cumin. Sauté until onion is soft. Stir in pumpkin, potatoes and stock. Bring to a boil. Cover and reduce heat.

2. Simmer for 30 minutes or until pumpkin and potatoes are soft, stirring occasionally.

3. Purée soup in a food processor. Return soup to saucepan to reheat. Top with a dollop of nonfat sour cream and sprinkle with chives, if desired. Serve immediately.

Bon Appetit!

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