Kree's IBS-safe Recipes
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Cream of Pumpkin Soup
(Makes 6 servings) This is wonderful on a chilly Autumn night! The original recipe called for heavy cream, but it tastes just as good with soy milk. Ingredients: 1 cup chopped onion 2 Tablespoons dairy-free margarine 2 (14.5 ounce) cans chicken broth 1 (15 ounce) can pumpkin puree 1 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground black pepper 1 cup soy milk 1. Saute onion in margarine in a medium saucepan until tender. 2. Add 1 can chicken broth; stir well. 3. Bring to a boil; cover, reduce heat, and simmer 15 minutes. 4. Transfer broth mixture into the container of a blender or processor. 5. Process until smooth. 6. Return mixture to saucepan. 7. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. 8. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. 9. Stir in soy milk and heat through. 10. Do not boil. 11. Ladle into individual soup bowls. Adapted from a recipe on Allrecipes. |
