Spiced Caribbean Pumpkin Soup
This flavorful tropical soup is equally delicious served warm, at room temperature, or well chilled.
1-1/2 teaspoons cumin
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Pinch of cayenne pepper
1-1/2 teaspoons olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1-3/4 cups water
1/2 teaspoon salt
1-1/2 cups canned unsweetened pumpkin puree
2 tablespoons honey
1 tablespoon fresh lime juice
1/4 cup plain fat-free yogurt (optional)
Lime wedges, for serving
1. In a small bowl, mix the cumin, black pepper, nutmeg, allspice, and cayenne. In a medium nonstick saucepan, heat the oil over medium heat. Add the spices and cook, stirring, for 30 seconds to release the flavors.
2. Add the onion and garlic, stirring to combine. Add the water and salt. Cover and bring to a boil. Reduce the heat to medium-low and simmer 5 minutes.
3. Whisk in the pumpkin. Bring to a simmer, cover, and cook over low heat, stirring occasionally, for 15 minutes to blend the flavors.
4. Remove from the heat and stir in the honey and lime juice. Serve the soup topped with a dollop of yogurt (if using) and with lime wedges for squeezing. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 112 calories, 2g total fat (0.3g saturated), 0mg cholesterol, 5.3g dietary fiber, 23g carbohydrate, 3g protein, 306mg sodium.