Sweet Pumpkin Soup In Mini Pumpkin Bowls

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* Exported from MasterCook *

 

Sweet Pumpkin Soup In Mini Pumpkin Bowls

 

Recipe By : Healthful Cooking, Mary Carroll, StarTribune 10/00

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup apple juice

1 large onion -- chopped

1 teaspoon minced garlic

2 cups pumpkin puree -- (canned or fresh)

1/2 large lemon -- Juice of

1/2 teaspoon curry powder -- up to 3/4

OR to taste

3 cups defatted stock

1/2 cup low-fat buttermilk

Salt and pepper

8 miniature pumpkins

2 cups herbed croutons

 

Serves 8.

 

This is a hit with kids; they love the serving containers.

 

In a large Dutch oven over medium-high heat, bring juice to boil. Add

onion and garlic and cook, stirring frequently, about 1 minute. Add

pumpkin, lemon juice and curry powder and cook 5 minutes, stirring

occasionally. Add stock and cook until flavors blend, about 20 minutes.

 

Puree soup in batches in blender and return to pan. Add buttermilk and

heat through, but do not boil. Season to taste with salt and pepper.

 

Cut pumpkins in half and remove seeds. Using melon baller, scoop out

enough pulp to create bowls of 1/4-inch thickness. Spoon soup into

bowls. Garnish with croutons.

 

Nutrition information per 1/8 serving: Calories 79, Carbohydrates 15 g,

Protein 3 g, Fat 1 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 94

mg, Calcium 49 mg, Dietary fibe 3 g, Diabetic exchanges per serving: 1

bread/ starch exch.

 

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