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Creamy Pumpkin Soup

average rating

rate/review

prep time

15 min

total time

48 min

makes

8 servings, 1 cup (250 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1 cup chopped celery (about 2 medium stalks)

1 cup chopped onions (about 2 small)

2 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing

4 cups cut-up fresh pumpkin (1-inch pieces)

2 cans (10 fl oz/ 284 mL each) 25%-less-sodium chicken broth

2 soup cans water

1/2 cup Miracle Whip Calorie-Wise Dressing

Make It

COOK celery and onions in vinaigrette dressing in large saucepan on medium-high heat 5 min. or until vegetables are tender. Add pumpkin, broth and water; stir until well blended. Bring to boil; cover. Reduce heat to medium-low; simmer 20 to 25 min. or until pumpkin is tender.

ADD pumpkin mixture to blender in batches; cover. Blend until smooth. Return to saucepan.

STIR in Miracle Whip; cook 2 to 3 min. or just until heated through, stirring frequently. (Do not boil.)

kraft kitchens tips

Substitute

If fresh pumpkin is unavailable, use 1 can (28 oz/796 mL) pumpkin instead.

Special Extra

As a special garnish, stir 2 tsp. curry powder into 1/2 cup low-fat sour cream. Drizzle 1 Tbsp. of the sour cream mixture over each serving of hot soup just before serving.