pumpkin soup

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another soup to try....

 

 

* Exported from MasterCook *

 

Miff's Spicy Pumpkin Soup

 

Recipe By :Louise Pickford

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Olive oil

4 Shallots -- chopped

2 Celery stalks -- sliced

2 medium Carrots -- coarsely chopped

2 medium Potatoes -- diced

1 tablespoon Ground coriander

2 teaspoons Ground cumin

1/2 teaspoon Ground cinnamon

1/4 teaspoon Ground cloves

dash Ground nutmeg

2 pounds fresh pumpkin flesh -- 6-cups coarsely chopped

5 cups Vegetable stock

6 tablespoons Lowfat plain yogurt

6 tablespoons chopped fresh cilantro leaves

 

1. Heat oil in 3-quart saucepan. Add shallots and celery and saute 5 minutes.

Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin,

cinnamon, cloves and nutmeg. Stir-fry 2 minutes. Add pumpkin and Vegetable

Stock, bring to boil, cover and simmer gently 20 minutes, or until all

vegetables are tender.

 

2. Blend soup in food processor or blender until smooth. Return to pan, adjust

seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt

and cilantro leaves. Makes 4 to 6 servings.

 

 

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

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Per Serving (excluding unknown items): 250 Calories; 6g Fat (20.6% calories from

fat); 8g Protein; 44g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1382mg

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

 

NOTES : " Miff " is Pickford's aunt, who served this soup at Guy Fawkes night

celebrations every Nov. 5. It's also perfect for Halloween.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1216 0 0 0