Side Pannel
Harvest Pumpkin Soup
Ingredients List
- 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
Directions
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
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
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