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Pumpkin Soup

Here ya go Michael . . . You ask and we deliver . . .

Pumpkin Soup

2 1/2 C. Cooked mashed pumpkin (canned or fresh)
3 C. Low-Sodium Veggie broth (water will do in a pinch)
1 Small onion, chopped
1 C. Evaporated skim milk
Salt/Pepper to taste
1 Tbsp. Curry powder (or nutmeg and cinnamon to taste)
Plain yogurt
Chopped fresh mint or parsley

Saute onion in a little broth until transparent.  Combine pumpkin with broth
and add onion.  Bring to boil and continue to boil for 5 minutes.  Lower
heat to simmer; add milk; season to taste.  Continue to simmer until heated
through, stirring constantly Serve with a dallop of yogurt and sprinkle with
mint or parsley.  Serves 6-8.


"I don't mind being an oddity, as long as I'm a thought provoking one . . . "
       - - - - -> Joel Hodgeson