pasta - spicy pumpkin soup with spinach tortellini

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Try this with any winter squash. Delicata is nice.

 

 

* Exported from MasterCook *

 

Spicy Pumpkin Soup with Tortellini

 

Recipe By :Pasta Cookbook by Australian Women's Weekly

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound spinach-filled tortellini

2 teaspoons olive oil -- or more

olive oil spray

1 medium onion -- chopped

1 large garlic clove -- crushed

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon cracked black pepper

2 pounds peeled pumpkin -- chopped

1 medium potato -- chopped

4 cups water

1 teaspoon vegetable bouillon granules -- or to taste

1/2 cup cream or alternative -- see note

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh chives

 

1. Add tortellini to large pan of boiling water, boil, uncovered, until just

tender; drain. Set aside.

 

2. Heat pan, add oil and spray; add onion, garlic, coriander and cumin; cook,

stirring, until onion is soft. Stir in peppercorns, pumpkin and potato; cook,

stirring for 2 minutes.

 

3. Stir in the water and bouillon, bring to boil, simmer, covered 15 minutes or

until vegetables are soft; cool slightly.

 

4. Blend or process mixture until smooth. Soup can be refrigerated at this

point.

 

5. Just before serving, warm soup gently, stir in your choice for cream, basil

and tortellini. Serve when heated through, garnished with chives.

 

POINTS: 3

Serving size: 1 1/3 cup, 159 Calories; 5g Fat (25.6% calories from fat); 2g

Dietary Fiber.

 

TIPS - Can be prepared a day ahead. If substituting chicken-style bouillon,

adjust basil to taste.

 

Description:

" Lots of black pepper join coriander and cumin in a pumpkin-pasta soup "

Source:

" Hanneman: recipe modified for low fat vegetarian "

Copyright:

" ISBN 094912835x "

Yield:

" 8 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 159 Calories; 5g Fat (25.6% calories from

fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 337mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 1/2 Fat.

 

NOTES : TRIED with buttermilk.

 

Nutr. Assoc. : 5316 0 0 0 0 0 0 0 4644 0 0 0 228 0 0

 

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