Step away from the #PSL. Put down that pumpkin cheesecake muffin. Don’t even think about putting that piece of pumpkin crunch in your mouth. And for goodness sake, enough with the pumpkin log cakes. Pumpkin overload is in full effect, have you gotten your fill yet? Please, please, please tell me no because I have a delicious, savory soup recipe for you to add to your collection. PLUS a fun tip that you can use throughout the year. I have a year long affair with this delectable squash and after this post, I hope you do to!
I love Fall’s star ingredient because it is so versatile. You can prepare it in both sweet and savory dishes. Or better yet, combine it in a sweet and savory dish as I did in my last recipe with it’s cousin, the butternut squash. Pumpkin is a very low calorie food, clocking in at only 50 calories per serving (there are three servings in a can of Libby’s 100% pure pumpkin.) It has half a gram of fat, 5 milligrams of sodium and 10 grams of carbohydrates. It is also an excellent source of Vitamin A, providing 200% of your daily value.
Pumpkin is a staple in my every day pantry. Yes, again – as in all seasons! Why? Because using pumpkin as a thickener is one of my favorite “secrets” in healthy cooking. It really beefs up broth based soups and helps to fill you up without changing the flavor profile of the soup, stew or stoup (thanks Rachel Ray) you’re cooking. Also, it is a great alternative thickener for those on a gluten free diet (though – in this particular recipe we are using products with gluten in it.) After you make this delish soup down below, and the next time you make a broth based soup – add in some pumpkin! Your tummy will be full and happy.