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CATEGORY CUISINE TAG YIELD
Meats, Dairy Holiday, Low-cal, Soups 4 Servings

INGREDIENTS

1 t Safflower oil
1 lb Pumpkin, fresh
cut in chunks
=OR=- Canned Pumpkin
1 Yellow onion
peeled and chopped
1 Garlic clove
peeled and crushed
2 Celery stalks, chopped =OR=-
1/2 t Dried thyme
1/2 Bay leaf
5 c Chicken broth
1 1/2 T Low-fat white cheese
Such as cottage cheese
farmer's cheese
cream cheese or ricotta
1 T Non-fat powdered milk
1/2 c Parsley, chervil and chives
minced

INSTRUCTIONS

This Thanksgiving soup has but 65 calories per serving.  IN A LARGE
SAUCEPAN, heat the oil over a low fire. Add the vegetables  (including
the fresh pumpkin, but not the canned), thyme and bay leaf.  Reduce the
heat, cover, and let cook gently for 8 minutes. Stir  occasionally to
keep the vegetables from browning. Add the broth and  the pumpkin, if
using canned; bring to a boil, reduce heat, and  simmer, uncovered, for
either 20 minutes (fresh pumpkin) or 10  minutes (canned pumpkin).
Puree mixture in batches in a blender. Pour  pureed soup through a fine
strainer back into saucepan and return to  boil. If it seems too thick,
thin with a little hot broth or water.  (Can be made to this point up
to 2 days in advance and refrigerated,  loosely covered.) Before
serving, reheat soup to boiling. Pour back  into the blender and add
the cottage cheese and powdered milk. Blend  20 seconds. Taste for
seasoning. Ladle the soup into 4 heated soup  bowls; sprinkle 2
tablespoons of the minced fine herbs over each.  Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 89
Total Fat: 9.9g
Cholesterol: 14.8mg
Sodium: 1457.1mg
Potassium: 593.3mg
Carbohydrates: 12.7g
Fiber: 3.7g
Sugar: 4.8g
Protein: 11.1g


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