You guys, Fall is here!!!! Scream it from the rooftops. I absolutely love everything about Fall. The colors, the fashion, the holidays, my birthday... and most importantly the food! The earthy feeling of all. thinks squash and pumpkin just make me feel so warm inside. I love love love Fall food. This recipe is number one on my list. It’s easy to make, feeds an army and is only about 194 calories per serving (okay not the healthiest, but is freaking fall, people). We eat this every year for thanksgiving and have since I was little kiddo. I literally wait for it every single year. I hope you enjoy it as much as I do!
time: 30 minutes calories: 194 cal/serving ingredients: 1 cup of puréed pumpkin 2 tbsp diced onion 2 cups chicken broth 1/4 cup potato flakes (powdered) 1 tsp fresh grated nutmeg 2 tbsp margarine or butter 1 tsp of salt 1 tsp of black pepper 1 cup of milk (preferably half & half)
recipe. - Dice onions and sauté over medium heat in the margarine or butter. - Boil the chicken broth in a separate pot. - When the broth comes to a boil add the dehydrated potato flakes. - Once mixes, add the nutmeg, salt and pepper. Mix together. - Add the sautéed onion to the soup mix and stir thoroughly. - In a separate bowl mix the half & half with the pumpkin purée until thoroughly mixed. Then add the mixture to the chicken broth. - Mix together and summer for 20 minutes stirring occasionally.