Guest guest Posted December 13, 1999 Report Share Posted December 13, 1999 * Exported from MasterCook * Spice Scented Pumpkin Soup In Pumpkin Tureen Recipe By : Chef Connie McCalla Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large pumpkin 2 1/2 cups cooked/canned pumpkin 2 cups vegetable stock 2 oranges -- juiced 1/2 cup dry sherry or apple juice 1 small onion -- chopped 1/3 diced celery 2 cloves garlic -- crushed 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 or cilantro Remove top third of the pumpkin. Scoop out seeds and pulp, until interior is smooth. Set aside. Puree cooked pumpkin, stock and orange juice. Set aside. In a large pot heat the sherry. Add onion, celery, garlic and sauté until soft. Add spices and cook, stirring about 3 minutes. Add pumpkin and bring to a boil. Reduce heat and simmer about 10 minutes. Remove about 1 cup of the soup and stir in the yogurt. Return to the remaining soup and mix well. To serve ladle soup into pumpkin tureen and garnish with parsley or cilantro. *use 6 miniature pumpkins for individual tureens if desired. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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