- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1 tbsp
- canola oil
- 15 mL
- 6 cups
- peeled, diced pumpkin
- 1.5 L
- 1/2
- small onion, diced
- 2 cloves
- garlic, peeled and crushed
- 3 cups
- sodium-reduced chicken broth
- 750 mL
- 1 tbsp
- maple syrup
- 15 mL
- 1/4 tsp
- ground nutmeg
- 1 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- TOPPING:
- 1
- Granny Smith apple, finely diced
- 1/4 cup
- finely chopped fresh chives
- 60 mL
- 1/4 cup
- chopped walnuts
- 60 mL
- 1 tbsp
- lemon juice
- 15 mL
- 2 tbsp
- maple syrup, divided
- 30 mL
Method
- Step 1
- Heat the oil in a large saucepan over medium-high heat. Stir in the pumpkin, onion and garlic. Cook until lightly browned, 5 to 6 min. Add the broth, 1 tbsp (15 mL) maple syrup, nutmeg, salt and pepper. Cover and simmer until the pumpkin is very tender, about 15 min.
- Step 2
- Meanwhile, to make the topping, in a bowl combine apple, chives, walnuts, lemon juice and 1 tbsp (15 mL) of maple syrup. Set aside.
- Step 3
- Purée the pumpkin mixture using a blender until smooth. Ladle the soup into 4 bowls and add topping. Drizzle each bowl with remaining maple syrup before serving.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 cup/250 mL soup with 1/4 cup/60 mL topping
- Calories:
- 170
- Fat:
- 6 g
- Carbs:
- 24 g
- Fibre:
- 2 g
- Protein:
- 4 g
- Sodium:
- 440 mg