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SHOW #CL8744

Adapted for fat-free by Tina Bell


8 mini pumpkins (each about the size of a large tomato)
1/2 cup thinly sliced onion
*Cooking spray or broth for sauteing
1/2 tablespoon minced fresh sage or 1 teaspoon dried
*3 cups vegetable broth
*1/4 cup fat-free sour cream for garnish
Chopped fresh parsley for garnish

Cut the top 1/4 off 4 pumpkins, reserving the lids and discard the seeds.
Cut the remaining pumpkins in half and discard the seeds.

Bake the pumpkins (including the reserved lids), cut side down, on lightly
sprayed baking sheets in a preheated 350 degree oven for 40 minutes or until
they are tender. (Remove the lids after about 20 minutes.) When they are
cool enough to handle, scrape all the pulp out of the halved pumpkins.
Scrape most of the pulp out of the remaining pumpkins, leaving just enough
in each so that it retains its shape.

In a skillet cook the onion in cooking spray or broth over low heat, 
stirring, until it is softened. Add the sage and cook for 2 minutes. Add 
the pumpkin pulp and vegetable broth and simmer for 20 minutes.

Puree the mixture in batches in a blender and transfer it to a saucepan.
Stir in salt and pepper to taste and water to thin the soup if necessary.
Ladle about 1/2 cup of soup into each of 4 heated soup bowls and put one of
the hollowed-out reheated pumpkin shells on top. Fill each pumpkin shell
with the soup and garnish with a dollop of the fat-free sour cream and some 
of the parsley. Top with the reserved lids.

Yield: 4 servings