Free Recipe Harvest Pumpkin Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 12
Ingredients for Harvest Pumpkin Soup Recipe
1 tb Canola oil
2 Onions; chopped
2 md Potatoes; cut into 1 cubes
1 Cu dry sherry
8 c Low sodium chicken broth;
-defatted
6 c Pumpkin cubes (about 3-lbs
-winter squash)
1 Cinnamon stick; optional
1 Bay leaf
1/2 ts Dried thyme
1/2 ts Ground nutmeg
Salt and pepper; to taste
1/2 Cu nonfat plain yogurt
1/4 c Chopped pistachios
Harvest Pumpkin Soup Preparation
1. In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes. Add chicken broth, pumpkin (or other winter 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. 2. 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. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) 3. Ladle soup into warmed bowls; garnish with a swirl of yogurt and a sprinkling of pistachios. MAKES ABOUT 14 CUPS, for 12 servings. PER SERVING: 110 Calories, 3 grams protein, 2 grams fat (0.3 gram saturated fat), 15 grams carbohydrate: 390 mg sodium, 4 mg cholesterol; 2 grams fiber. Contributed by Wayne Hawrys, Nashville, IN Recipe by: Eating Well (1997:Nov) Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@wizard.ucr.edu> on Nov 25, 1997
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