| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soup | 12 | Servings | |
INGREDIENTS
| 1 | tb | Canola oil |
| 2 | Onions; chopped | |
| 2 | md | Potatoes; cut into 1" cubes |
| 1 | Cu dry sherry | |
| 8 | c | Low sodium chicken broth; defatted |
| 6 | c | Pumpkin cubes (about 3-lbs winter squash) |
| 1 | Cinnamon stick; optional | |
| 1 | Bay leaf | |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Ground nutmeg |
| Salt and pepper; to taste | ||
| 1/2 | Cu nonfat plain yogurt | |
| 1/4 | c | Chopped pistachios |
INSTRUCTIONS
1. In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes. Add chicken broth, pumpkin (or other winter squash), cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, 35 to 45 minutes. Remove bay leaf and cinnamon stick. 2. In a blender or food processor, puree vegetable mixture in 4 batches. Return to pot and warm over low heat Add nutmeg and season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) 3. Ladle soup into warmed bowls; garnish with a swirl of yogurt and a sprinkling of pistachios. MAKES ABOUT 14 CUPS, for 12 servings. PER SERVING: 110 Calories, 3 grams protein, 2 grams fat (0.3 gram saturated fat), 15 grams carbohydrate: 390 mg sodium, 4 mg cholesterol; 2 grams fiber. Contributed by Wayne Hawrys, Nashville, IN Recipe by: Eating Well (1997:Nov) Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@wizard.ucr.edu> on Nov 25, 1997
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