INGREDIENTS

INSTRUCTIONS

With a heavy knife, cut off top third of pumpkin. Scoop out seeds and
strings and discard.  Set aside pumpkin shell.
Puree cooked or canned pumpkin, vegetable broth and orange juice in blender
or food processor.  Set aside
In a large soup pot, heat sherry or apple juice over medium-high heat. Add
onion, celery and garlic and saute until soft but not browned, about 10
minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin mixture and
bring to a boil.  Lower heat to medium and simmer 10 minutes. Reomve from
heat; transfer 1 cup of soup to a small bowl and stir in yogurt. Return to
pot and blend well.
Pour soup into hollowed-out pumpkin tureen.  Garnish with chopped parsley.
Serves 6.
Helpful hint: If desired, heat pumpkin shell in a 200 deg F oven for 10 to
15 minutes before adding soup. The heated shell will keep the soup warm for
a longer period of time.
Per serving;  100 cal; 3 g prot; 0.2 gr fat; 16 gr carb; 0.1 mg chol; 50 mg
sod; 3 g fiber.
Here's a recipe for pumpkin soup from the October Vegetarian Times.
This soup always impresses guests, because it's served in a tureen made
from a large hollowed-out pumpkin. You could also use miniature pumpkins if
you prefer.
From:    Michelle Dick <artemis> Submitted By DONNA WEBSTER
<DONNA@WEBSTER.DEMON.CO.UK> On MON, 20 NOV 1995 154035 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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