Savory Pumpkin Soup In Pumpkin Tureen Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 large: Fresh pumpkin, (about 12
Inches in diameter),
2 1/2 cup: Fresh, cooked pumpkin or
Canned pumpkin,
2 cup: Vegetable broth,
Juice of two oranges,
1/2 cup: Dry sherry or apple juice,
1 small: Onion, chopped
1/3 cup: Diced celery,
2 Cloves: fresh garlic, minced
1/2 tsp: Ground cinnamon,
1 tsp: Ground cardamom,
1/2 tsp: Ground coriander,
1/2 tsp: Ground cumin,
1/2 cup: Nonfat plain yogurt,
Chopped fresh parsley for,
Garnish,
Directions:
With a heavy knife, cut off top third of pumpkin. Scoop out seeds and
strings and discard. Set aside pumpkin shell.
Puree cooked or canned pumpkin, vegetable broth and orange juice in
blender or food processor. Set aside
In a large soup pot, heat sherry or apple juice over medium-high
heat. Add onion, celery and garlic and saute until soft but not
browned, about 10 minutes. Add spices; cook, stirring, 3 minutes. Add
pumpkin mixture and bring to a boil. Lower heat to medium and simmer
10 minutes. Reomve from heat; transfer 1 cup of soup to a small bowl
and stir in yogurt. Return to pot and blend well.
Pour soup into hollowed-out pumpkin tureen. Garnish with chopped
parsley.
Serves 6.
Helpful hint: If desired, heat pumpkin shell in a 200 deg F oven for
10 to 15 minutes before adding soup. The heated shell will keep the
soup warm for a longer period of time.
Per serving; 100 cal; 3 g prot; 0.2 gr fat; 16 gr carb; 0.1 mg chol;
50 mg sod; 3 g fiber.
Heres a recipe for pumpkin soup from the October Vegetarian Times.
This soup always impresses guests, because its served in a tureen
made from a large hollowed-out pumpkin. You could also use miniature
pumpkins if you prefer.
From: Michelle Dick Submitted By DONNA WEBSTER
On MON, 20 NOV 1995 154035 GMT
Source from luhu.jp
strings and discard. Set aside pumpkin shell.
Puree cooked or canned pumpkin, vegetable broth and orange juice in
blender or food processor. Set aside
In a large soup pot, heat sherry or apple juice over medium-high
heat. Add onion, celery and garlic and saute until soft but not
browned, about 10 minutes. Add spices; cook, stirring, 3 minutes. Add
pumpkin mixture and bring to a boil. Lower heat to medium and simmer
10 minutes. Reomve from heat; transfer 1 cup of soup to a small bowl
and stir in yogurt. Return to pot and blend well.
Pour soup into hollowed-out pumpkin tureen. Garnish with chopped
parsley.
Serves 6.
Helpful hint: If desired, heat pumpkin shell in a 200 deg F oven for
10 to 15 minutes before adding soup. The heated shell will keep the
soup warm for a longer period of time.
Per serving; 100 cal; 3 g prot; 0.2 gr fat; 16 gr carb; 0.1 mg chol;
50 mg sod; 3 g fiber.
Heres a recipe for pumpkin soup from the October Vegetarian Times.
This soup always impresses guests, because its served in a tureen
made from a large hollowed-out pumpkin. You could also use miniature
pumpkins if you prefer.
From: Michelle Dick
Source from luhu.jp