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Pumpkin Cheesy Soup 1 This looks Yummy!

  • 4servings
  • 15minutes

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsZinc, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 medium onion , finely chopped (about 1 cup)

  3. 2 cloves

  4. garlic , finely chopped (about 2 teaspoons)

  5. 1 cup LIBBY'S® 100% Pure Pumpkin

  6. 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

  7. 2/3 cup reduced-sodium, fat-free chicken broth

  8. Salt and freshly ground black pepper to taste

  9. Pinch of cayenne pepper

  10. 1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese

  11. 1/4 cup toasted pumpkin seeds or chopped toasted pistachios*

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. * 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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