Gather around the fireplace, everyone. This tasty pumpkin soup is perfect to warm you up on a chilly, Fall day. It is very hearty; pair it up with a toasted sandwich on whole grain bread plus a piece of fresh Fall fruit - like an apple or a pear - and you've got a quick, healthy, stress-free dinner. Even better, combine it with freshly toasted pumpkin seeds and warm up some hot apple cider or cocoa; let the Fall festivities begin!
32 ounce box (4 cups) fat-free, reduced sodium chicken broth (such as Progresso)
1 medium onion, chopped (about 2 cups)
4 medium-sized cloves garlic, minced
1/16 teaspoon crushed red pepper, if desired (may add up to 1/8 teaspoon for a more spicy flavor)
4 ounce box (approximately) long grain & wild rice (such as a 4.2 ounce box of Rice-A-Roni Nature's Way)
1-1/2 cups fat-free half-&-half
1 can (15 ounces) pumpkin
Bring broth to a boil. Add onion and garlic, cook 3 to 5 minutes until tender. Stir in crushed red pepper, if desired. Pour long grain rice (and enclosed seasoning packet, if applicable) into the broth; stir well to combine. Reduce heat and simmer, covered, for about 30 minutes.
Stir half-&-half into the broth and rice mixture; cook and stir until it is bubbly and thickens slightly. Add the pumpkin; stir until mixed well and heated through. Enjoy!
Copyright © 2009 Keeley Drotz, RD – TGBG Nutrition. All rights reserved.
