Crawfish Pumpkin Soup

  • Yield: 8 servings

The crawfish may be omitted for an easy pumpkin soup.


1 onion, chopped
1 (15-ounce) can pumpkin puree
4cups fat-free chicken broth
1/2cup skim milk or fat-free half-and-half
1 (16-ounce) bag crawfish tails, drained and rinsed
1dash nutmeg
Salt and pepper
1/4cup chopped green onions


  1. Sauté onion over medium heat in a large nonstick pot for 5 minutes.
  2. Add pumpkin and broth, then bring to boil. Reduce heat and simmer 10 minutes.
  3. Combine milk, crawfish, and nutmeg and add to mixture. Season soup to taste.
  4. Cook over low heat for an additional 10 minutes. Garnish with green onions.

Recipe reprinted with permission from Holly Clegg’s Trim & Terrific Cookbooks. For more from Holly, follow along at her website, Trim & Terrific 

Nutritional Info *per serving

  • Calories 88
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 78mg
  • Sodium 259mg
  • Carbohydrate 7g
  • Fiber 3g
  • Sugars 4g
  • Protein 13g