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Pumpkin Cheesy Soup

Pumpkin Cheesy Soup
Makes:
4 servings, 1 cup each
Prep Time:
10
minutes
Total Time:
25
minutes

In this recipe:



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Ingredients:

  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, finely chopped (about 2 teaspoons)
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2/3 cup reduced-sodium, fat-free chicken broth
  • Salt and freshly ground black pepper to taste
  • Pinch of cayenne pepper
  • 1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese
  • 1/4 cup toasted pumpkin seeds or chopped toasted pistachios*

Directions:

HEAT oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, for about 6 to 7 minutes or until softened.

ADD pumpkin, evaporated milk, broth, salt, black pepper and cayenne pepper; bring to a gentle boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes.

REMOVE from heat; slowly add cheese in small batches until cheese just starts to melt. Ladle soup into individual bowls; top with pumpkin seeds or pistachios.

* To toast the pumpkin seeds or pistachios: Place in a dry skillet; toast over medium heat, shaking skillet occasionally, until lightly browned and fragrant. Watch carefully to prevent burning.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Pumpkin Cheesy Soup

    Ingredients

    • 2 teaspoons olive oil
    • 1 medium onion, finely chopped (about 1 cup)
    • 2 cloves garlic, finely chopped (about 2 teaspoons)
    • 1 cup LIBBY'S® 100% Pure Pumpkin
    • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
    • 2/3 cup reduced-sodium, fat-free chicken broth
    • Salt and freshly ground black pepper to taste
    • Pinch of cayenne pepper
    • 1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese
    • 1/4 cup toasted pumpkin seeds or chopped toasted pistachios*

     

    Directions

    HEAT oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, for about 6 to 7 minutes or until softened.

    ADD pumpkin, evaporated milk, broth, salt, black pepper and cayenne pepper; bring to a gentle boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes.

    REMOVE from heat; slowly add cheese in small batches until cheese just starts to melt. Ladle soup into individual bowls; top with pumpkin seeds or pistachios.

    * To toast the pumpkin seeds or pistachios: Place in a dry skillet; toast over medium heat, shaking skillet occasionally, until lightly browned and fragrant. Watch carefully to prevent burning.

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