START TO FINISH: 30 minutes MAKES 4 servings
• 1 cup sliced carrots (2 medium)
• 2 tablespoons butter
• 1⁄2 cup finely chopped onion (1 medium)
• 1⁄2 cup finely chopped celery (1 stalk)
• 1 clove garlic, minced
• 4 cups chicken-flavor vegetable broth
• 2 15-ounce cans pumpkin
• 1⁄2 cup half-and-half or light cream
• 1⁄2 cup water
• 3 tablespoons maple syrup
• 1 teaspoon pumpkin pie spice
• Salt
• Ground black pepper
• 1 recipe Spiced Croutons
• Celery leaves (optional)
1. In a large saucepan cook carrots in hot butter over medium heat for 2 minutes. Add onion, celery, and garlic. Cook for 8 to 10 minutes more or until vegetables are tender.
2. Stir in broth, pumpkin, half-and-half, the water, maple syrup, and pumpkin pie spice. Heat through. Season to taste with salt and pepper.
3. To serve, top with Spiced Croutons and, if desired, celery leaves.
PER SERVING: 398 cal., 18 g total fat (10 g sat. fat), 42 mg chol., 1,208 mg sodium, 57 g carb., 9 g fiber, 8 g pro.
Spiced Croutons
In a large bowl combine 3 cups 1-inch bread cubes with 2 teaspoons pumpkin pie spice; toss to coat. In a large skillet cook bread cubes in 2 tablespoons hot butter about 8 minutes or until toasted, turning occasionally.
