Fall and Winter are the times of year that Hubby and I enjoy soup for supper on Sunday evenings. Now that I blog, I’m able to incorporate a photo session into the meal, Hubby is thrilled.
This week we’re enjoying on of our favorites, Pumpkin Soup with Turkey and Brie Pannini.
The pumpkin soup has wonderful fall flavor……..
it’s almost like eating pumpkin pie, yum…..
the Turkey and Brie Pannini has a fig almond spread, wonderful with the soup….
An easy, tasty fall Sunday supper…….
My original recipe was from Boar’s Head Inn and used heavy cream and real sugar. This recipe has fewer calories and I don’t notice a taste difference.
Ingredients
- 1lb 10½ oz can pumpkin
- 2 Cups low sodium chicken broth
- 3 cups fat free evaporated milk
- ⅛ tsp cayenne
- 2 tsp Kosher salt
- ⅛ tsp allspice
- ¼ tsp nutmeg
- ½ tsp cinnamon
- and pepper to taste
- ½ C brown sugar splenda
- garnish with toasted pumpkin seeds (or chives when you forget to purchase them)
Instructions
- Combine all the ingredients in a sauce pan
- cook over medium heat, stirring frequently
- I cook the soup while making the pannini to thicken a little
- garnish and serve
Cass @ That Old House says
This recipe looks great. I’ve only made pumpkin soup with plain pumpkin and cream — so YES to this one, with fewer calories. I like that!
The whole supper looks fantastic.
Cass