| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
|
Soups, Veggie |
2 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion, finely chopped |
| 1/2 |
md |
Green pepper, chopped |
| 1 |
ts |
Vegetable oil |
| 8 |
oz |
Canned solid-pack pumpkin |
|
|
Puree (unseasoned) |
| 14 |
oz |
Can chicken broth |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Cilantro (fresh coriander), |
|
|
Chopped |
| 2 |
|
Whole leaves for granish, or |
|
|
Substitute with |
|
|
Fresh parsley if |
|
|
Unavailable) |
| 1/4 |
c |
Plain nonfat yogurt |
| 1 |
pn |
Crushed red pepper flakes |
INSTRUCTIONS
1. In medium saucepan over high heat, cook the chopped onion and green
pepper in the vegetable oil until the onions are translucent, about 2
minutes.
2. Lower the heat to medium-high and add pumpkin puree and chicken broth;
stir with wire whisk until smooth. Heat to boiling, stirring constantly,
and cook for 2 minutes more.
3. Stir in cumin and cilantro. Pour soup into invididual serving bowls,
place a tablespoon of plain, nonfat yogurt in the center of each one and
swirl. Sprinkle each with crushed red pepper flakes and garnish with a a
cilantro leaf.
Posted to MM-Recipes Digest V4 #302 by Hank & Anne Reintges
<hgreintges@SkyBest.Com> on Nov 22, 1997
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