| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 2 |
lg |
Shallots;, minced |
| 1 |
sm |
Yellow onion; chopped |
| 1/2 |
tb |
Fresh ginger root; grated |
| 2 |
c |
Pumpkin puree |
| 1 |
c |
Orange juice |
| 2 |
c |
Defatted chicken stock |
| 1 |
ts |
Salt |
| 1 |
ts |
Orange zest |
| 1/2 |
ts |
Pepper |
| 1/8 |
ts |
Ground cloves |
| 2 |
tb |
Fresh parsley; minced |
INSTRUCTIONS
1. Heat the oil in a soup pot over low heat. Saute the shallot, onion and
ginger in the oil until the onion is soft and golden. Be careful not to
scorch the ginger.
2. Add the pumpkin, orange juice, stock, salt, zest, pepper and cloves.
Simmer for 10 minutes over medium heat.
3. Garnish with parsley.
112 calories 6 G Protein 2 G Fat 21 G Carbohydrate 386 MG Sodium 0
MG Cholesterol
Recipe by: Wholehearted Cooking-Terry Blonder
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
phinehas@teleport.com on Nov 02, 1997
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