| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegan | Veglife1 | 6 | Servings |
INGREDIENTS
| 1 | lb | Pumpkin or winter squash |
| Peeled, seeded and cubed | ||
| 3 | c | Vegetable stock or water |
| 2 | Onions, roughly chopped | |
| 1 | Bay leaf | |
| 1/2 | t | Dried thyme |
| 1/4 | t | Nutmeg |
| Salt and pepper, to taste | ||
| 1 | c | Evaporated lowfat milk or |
| soy yogurt | ||
| 2 | T | Nonfat sour cream or soy |
| yogurt |
INSTRUCTIONS
Makes 6 servings Soy yogurt is an interesting departure from dairy sour cream or yogurt. It's a very good choice for this soup because of the subtle fruity flavor it gets from the grape juice commonly used in culturing it. In large pot, combine pumpkin, stock, onions, bay leaf, thyme, nutmeg, salt, and pepper. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer until pumpkin is render, 15 to 20 minutes. In batches, puree soup in blender or food processor. Return soup to pot. Whisk in evaporated milk or yogurt, and heat to serving temperature. Do not boil. Ladle soup into bowls. Top each with 1 teaspoon sour cream or yogurt, and cut through with a skewer or knife for a swirled effect. LACTO/VEGAN PER SERVING: 130 CAL (12% from fat). 6g PROT. 2g FAT. 21g CARB, 462mg SOD. 7mg CHOL. 3g FIBER By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 48 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 2.5mg
Sodium: 30.1mg
Potassium: 150.5mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 4.5g
Protein: 2.6g