In our most recent blog article, we listed all the amazing nutritional benefits from eating pumpkin! Check out our delicous recipe of the month for October below from skinnytaste.com.
2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
1 tbsp fresh sage, plus more for garnish
salt and fresh pepper to taste
reduced fat sour cream for garnish, (optional)
Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1–1/2 hours.
When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.
Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.
Blend in a blender or immersion blender and blend the soup until smooth.