Low Sodium Pumpkin Cream
Indulge in the velvety, autumn-inspired Low Sodium Pumpkin Cream, a perfect blend of comforting flavors and creamy texture that’s both heart-healthy and irresistibly delicious. This recipe combines rich pumpkin puree with silky heavy cream and low sodium chicken broth, delivering a luscious base that’s enhanced with warm, aromatic spices like cinnamon, nutmeg, and ground ginger. A touch of maple syrup adds subtle sweetness, while a hint of black pepper lends complexity to every spoonful. Ready in just 30 minutes, this easy-to-make dish is ideal as a warming soup or luxurious starter. Serve it with a sprinkle of cinnamon or a dollop of whipped cream for a beautiful finish that’s as pleasing to the eye as it is to the palate. Experience the comfort of fall flavors without compromising on sodium—perfect for health-conscious food lovers!
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Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 1 cup Heavy cream
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Black pepper
- 1 cup Low sodium chicken broth
Instructions
In a medium-sized saucepan, combine the pumpkin puree, heavy cream, and low sodium chicken broth. Stir to blend the ingredients smoothly.
Place the saucepan over medium heat, cooking the mixture while occasionally stirring, for about 5 minutes or until the mixture begins to simmer.
Add maple syrup, vanilla extract, cinnamon, nutmeg, ground ginger, ground cloves, and black pepper into the saucepan. Stir thoroughly to incorporate all the spices into the pumpkin cream.
Continue to cook the mixture over medium heat, stirring frequently, for another 10-15 minutes, allowing it to thicken slightly and the flavors to meld together.
Once done, remove the saucepan from the heat and let the pumpkin cream cool for a few minutes.
Using an immersion blender, carefully blend the mixture in the saucepan until it reaches a smooth and creamy consistency. Alternatively, transfer the mixture to a countertop blender in batches if necessary.
Serve the low sodium pumpkin cream warm, topped with a dusting of additional cinnamon or a dollop of whipped cream if desired.
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 43.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
