Date: Mon, 04 Oct 93 00:21:09 PDT
From: Michelle Dick (artemis)
Here's a recipe for pumpkin soup from the October Vegetarian
SAVORY PUMPKIN SOUP IN PUMPKIN TUREEN
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.
1 large fresh pumpkin (about 12 inches in diameter)
2 1/2 cups fresh, cooked pumpkin or canned pumpkin
2 cups vegetable broth
juice of two oranges
1/2 cup dry sherry or apple juice
1 small onion, chopped
1/3 cup diced celery
2 cloves fresh garlic, minced
1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 cup nonfat plain yogurt
chopped fresh parsley for garnish
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
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.