Crawfish Pumpkin Soup
- Yield: 8 servings
The crawfish may be omitted for an easy pumpkin soup.
Ingredients
- 1-- onion, chopped
- 1-- (15-ounce) can pumpkin puree
- 4cups fat-free chicken broth
- 1/2cup skim milk or fat-free half-and-half
- 1-- (16-ounce) bag crawfish tails, drained and rinsed
- 1dash nutmeg
- -- Salt and pepper
- 1/4cup chopped green onions
Instructions
- In large nonstick pot coated with nonstick cooking spray, sauté onion over medium heat until tender, 5 minutes.
- Stir in pumpkin and broth, and bring to boil. Reduce heat and simmer 10 minutes. Add milk, crawfish, and nutmeg. Season to taste.
- Cook over low heat 10 minutes. Serve sprinkled with green onions. Makes 8 cups.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 88
- Fat 1g
- Saturated Fat 0g
- Cholesterol 78mg
- Sodium 259mg
- Carbohydrate 7g
- Fiber 3g
- Sugars 4g
- Protein 13g