Pumpkin Soup might be just the soup you are searching for. Watching your figure? This gluten free and vegetarian recipe has 62 calories, 2g of protein, and 0g of fat per serving. This recipe serves 8. Head to the store and pick up pumpkin, garlic, nonfat yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn.
In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.
In a blender or food processor, smoothly pure onion mixture, adding a little more broth if needed to facilitate the process.
Return pure to pan; add remaining broth, pumpkin, and honey.
Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat.
Add lemon juice and salt to taste.
Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.