Wednesday, July 13, 2011

Pumpkin Soup

Ingredients
2 1/2 c canned pumpkin
2 c vegetable broth
Juice of 2 oranges
1/2 c apple juice
1 small onion
1/3 c diced celery
2 cloves minced garlic
1/2 t cinnamon
1/2 t ground coriander
1 t ground cardamon
1/2 t ground cumin
1/2 c nonfat plain yogurt
chopped parsley for garnish

Directions
Puree canned pumpkin, vegetable broth and orange juice in blender. Set aside.
In a large soup pot, heat 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. Remove 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

Fun Idea: Serve in pumpkin (about 12 inch diameter). Cut off top and clean out. Heat pumpkin shell in a 200 deg F oven for 10-15 minutes before adding soup. The heated shell will keep the soup warm for a longer period of time. You can even use little pumpkins.

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