Pumpkin Soup (mccartney)

Our desire is that the Holy Spirit, who is the Divine Revealer and Interpreter of Christ and His truth, may impart to your hearts a sober, spiritual and sanctifying receptivity of His Word – abasing self, and exalting Christ! Our intention is to unfold and illustrate the Lord Jesus Christ in the relation in which He stands to His people – to unveil His glory, beauty, and fullness – to define the close bond of union that unites to Him all His people – and to bring you into a more personal realization of what Christ is to you, and of what you are to Christ.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Vegetables		*mccartney, Soups, Vegetables	6	Servings

INGREDIENTS

1 3/4	lb	Pumpkin, cleaned and cut OR
		4 cups pumpkin cubes
1 1/2	qt	Water
2	T	Olive oil
2		Onions, chopped
3/4	c	Chopped parsley
		Sea salt
		Freshly ground black pepper
		to taste
19		Hanneman/McBuster

INSTRUCTIONS

In a large saucepan, simmer pumpkin cubes in the water until they are
very tender.  Meanwhile, heat oil in a frying pay and saute onions
until golden.  Puree pumpkin and liquid in a blender or food processor,
or press  through a strainer, and return to pan. Add the sauteed onions
and  parsley. Season to taste and heat through.  (PER SERVING: 89
calories; 4.9 g fat (0.6 g saturated fat; 50 percent  calories from
fat); 0 mg cholesterol; 120 mg sodium.Note:Analysis  includes 1/4  
teaspoon salt.)  From The Detroit News Home Page Date Mon, 17 Oct 1995
Notes: This warming soup can be garnished with toasted pumpkin seeds.
Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown)  Posted
to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr 21,
1998

A Message from our Provider:

“Jesus: Peacemaker”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 132 Calories From Fat: 46 Total Fat: 5.2g Cholesterol: 0mg Sodium: 528.7mg Potassium: 546mg Carbohydrates: 21.7g Fiber: 7.2g Sugar: 8.9g Protein: 3g