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Harvest Pumpkin Soup

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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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