harvest pumpkin soup

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Harvest Pumpkin Soup

 

Recipe By :Garden Guides

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

2 onions -- chopped

2 large carrots -- peeled and chopped

2 medium potatoes -- cut into 1-inch cubes

1 cup dry sherry

8 cups vegetable broth

6 cups cubed fresh pumpkin

--or butternut squash (3 pounds)

1 cinnamon stick

1 bay leaf

1/2 teaspoon ground nutmeg

1/2 cup nonfat plain yogurt

1/4 cup chopped pistachios

Salt and freshly ground black pepper to taste

 

In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and

potatoes. Cook, stirring occasionally until tender not not browned, 10 to 15

minutes. If necessary, add a tablespoon or two of water to prevent scorching.

Add sherry and cook until liquid evaporates, 3 to 5 minutes. Add broth, pumpkin

or squash, cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and

simmer, uncovered, until vegetables are tender, 35 to 45 minutes.

 

Remove bay leaf and cinnamon stick. In a blender or food processor, puree

vegetable mixture in 4 batches. Return to pot and warm over low heat. Add nutmeg

and season with salt and pepper. Ladle soup into warmed bowls; garnish with a

swirl of yogurt and sprinkling of pistachios. Soup keeps well in the

refrigerator up to two days.

 

Copyright:

" Copyright 2001 by Garden Guides - http://www.gardenguides.com "

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Per Serving (excluding unknown items): 419 Calories; 11g Fat (24.5% calories

from fat); 13g Protein; 61g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol;

2201mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 4644 0 0 0 0 0 4512 0

 

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