Pumpkin Soup- 0 points

About the Pumpkin Soup
This savory but sweet soup is a make-ahead wonder. The pumpkin can be roasted in advance and saved in the fridge. Or the soup can be puréed, all the ingredients mixed together, and the whole thing put away in a sealable container in the freezer for several months. Thaw it in the fridge, then heat it in a saucepan to simmering before reducing the heat and simmering slowly for 10 minutes.

Pumpkin Soup
Makes 4 servingsPOINTS® value | 0 per serving
Ingredients
1 (4 lb) sugar or pie pumpkin
cooking spray
2 garlic cloves, peeled
1 quart reduced-sodium vegetable broth
1 1/2 tsp minced sage leaves or 1/2 tsp dried sage
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground allspice
Instructions
Preheat oven to 350°F. Cut pumpkin in half through its “equator” (that is, not its stem) and scoop out any seeds and fibrous membranes.


Spray a large baking sheet with cooking spray; set pumpkin halves cut-side down on it. Stick a garlic clove under each half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes. At this point, pumpkins can be put in a large, sealable container and saved in the fridge for up to 3 days.


Scoop soft flesh from shell and into a large blender or food processor fitted with the chopping blade. Add garlic cloves as well as 2 cups of broth. Process or blend until smooth, scraping down inside of canister as necessary.


Pour purée into a large saucepan; stir in remaining broth, sage, salt, cinnamon and allspice. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes to blend the flavors.


Serving size: 1 cup plus 2 tablespoons