| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups, *mccartney, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Pumpkin; cleaned and cut OR 4 cups pumpkin cubes |
| 1 1/2 |
qt |
Water |
| 2 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 3/4 |
c |
Chopped parsley |
|
|
Sea salt |
|
|
Freshly ground black pepper; to taste |
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.
1998 Hanneman/McBuster
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
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