Spiked Pumpkin Soup - cooking recipe

Ingredients

cooking spray
1 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 cups apple cider
1/3 cup Bourbon
1/4 cup maple syrup
1 (29 ounce) can pumpkin
1 (14 ounce) can reduced-sodium fat-free chicken broth
2 cups 2% low-fat milk
1 teaspoon flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
9 tablespoons reduced-fat sour cream
3 tablespoons chopped fresh parsley (optional)

Preparation

Heat a large Dutch oven over medium-high heat.
Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; saute 5 minutes or until lightly browned.
Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil.
Reduce heat, and simmer 10 minutes.
Place half of pumpkin mixture in a blender; process until smooth.
Pour pureed mixture into a large bowl.
Repeat process with remaining pumpkin mixture.
Return pureed mixture to pan.
Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently.
Serve with sour cream. Garnish with parsley, if desired.