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Pumpkin Turnip Soup With Cinnamon Croutons

Diet.Chef's picture
Ingredients
  Chopped turnips 2 Cup (32 tbs), cooked (Fresh / Frozen, Yellow Colored)
  Low sodium chicken broth 1 Cup (16 tbs)
  Canned pumpkin puree 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Ground white pepper 1 Dash
  Fat free evaporated milk 1 Cup (16 tbs)
  Reduced calorie margarine 4 Teaspoon
  Sugar 3⁄4 Teaspoon
  Multigrain bread slice/Whole wheat bread slices 2
  Fresh parsley sprigs 4
Directions

1. Combine the turnips, broth, pumpkin, water, salt, ginger, 1/8 teaspoon of the cinnamon, the nutmeg, and pepper in a medium saucepan; whisk in the milk. Heat slowly and bring just to a simmer, stirring occasionally.
2. Meanwhile, combine the margarine, sugar, and the remaining 1/8 teaspoon cinnamon in a small bowl; spread over the bread and cut into small cubes.Toast the bread in a toaster oven or under the broiler until golden brown. Serve the soup garnished with a parsley sprig, with the croutons on the side or sprinkled on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy

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