| 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 |
md |
Onions; roughly chopped |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Nutmeg |
|
|
Salt and pepper; to taste |
| 1 |
c |
Evaporated lowfat milk or soy yogurt |
| 2 |
tb |
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.
1. 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.
2. 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.
3. 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
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