Serves 4 Time: 30-40 minutes
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves chopped garlic
2 cups low sodium chicken broth
1/3 cup red wine
1-1/2 cup pumpkin
1/2 tablespoon balsamic vinegar
2 tablespoons peanut butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon groung coriander
1/8 teaspoon ground red pepper
1/4 cup non-fat Greek style plain yogurt (or sour cream)
- Heat medium saucepan over medium-high heat. Add the oil and saute garlic and onion until tender.
- Lower heat and add all other ingredients except yogurt. Simmer uncovered 20 minutes.
- Using an immersion blender, blend until smooth. (If using a standard blender you will have to blend the soup in batches. Make sure to take care when blending hot liquids.)
- Add the yogurt and stir to mix well.
Based on 4 servings: Calories 139, Fat 7.6g, Cholesterol 1 mg, Sodium 80mg
Carbohydrates 10.2g, Fiber 2.6g, Sugars 4.1g, Protein 5.4g