Guest guest Posted October 27, 2004 Report Share Posted October 27, 2004 * Exported from MasterCook * Thai-Style Pumpkin Soup Recipe By :Roxanne Chan, Cooking Light, November 1998 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans fat-free, less-sodium chicken broth -- (16 ounces) 1 can pumpkin -- (15-ounce) 1 can mango nectar -- (12-ounce) 1/4 cup reduced-fat chunky peanut butter 2 tablespoons rice vinegar 1 1/2 tablespoons minced green onions 1 teaspoon grated peeled fresh ginger 1/2 teaspoon grated orange rind 1/4 teaspoon crushed red pepper 1 garlic clove -- crushed chopped fresh cilantro -- (optional) 1. Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. Ladle into soup bowls. Sprinkle with cilantro, if desired. Yield: 6 servings (serving size: 1 cup). CALORIES 142 (27% from fat); FAT 4.2g (sat O.9g, mono l.9g, poly l.3g); PROTEIN 5.6g; CARB 20.7g; FIBER 4g; CHOL Omg; IRON 1.4mg; SODIUM 401mg; CALC 29mg Scanned by Karen Sonnessa. Formatted using MC Buster. - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Soup (Mccartney) Recipe By :LINDA'S KITCHEN by Linda McCartney (Little, Brown) Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds pumpkin -- cleaned and cut OR 4 cups pumpkin cubes 1 1/2 quarts water 2 tablespoons olive oil 2 onions -- chopped 3/4 cup chopped parsley Sea salt freshly ground black pepper -- to taste In a large saucepan, simmer pumpkin cubes in the water until they are very tender. Meanwhile, heat oil in a frying pay and saute onions until golden. Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan. Add the sauteed onions and parsley. Season to taste and heat through. (PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium.Note: Analysis includes 1/4 teaspoon salt.) >From The Detroit News Home Page Date Mon, 17 Oct 1995 Notes: This warming soup can be garnished with toasted pumpkin seeds. 1998 Hanneman/McBuster - - - - - - - - - - - - - - - - - - - Per serving: 91 Calories (kcal); 5g Total Fat; (42% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barley Pumpkin Soup Recipe By :Vir2oso by Foodvision Serving Size : 4 Preparation Time :0:20 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup water 1 1/2 cup canned pumpkin or mashed cooked winter squash 1 medium onion -- chopped 1/3 cup quick-cooking barley 4 tsp instant vegetable or chicken bouillon granules 1 clove garlic -- minced 1/2 tsp curry powder 1/2 tsp dried thyme -- crushed 1 1/4 cup milk 1/4 cup toasted pumpkin seeds or sunflower nuts In a large saucepan combine water, pumpkin or winter squash, onion, barley,= bouillon granules, garlic, curry powder, and thyme. Bring to a boil. Reduc= e heat. Cover and simmer for 10-15 minutes or till barley is tender. Cool s= lightly. Place half of the pumpkin mixture in a food processor bowl or blender conta= iner. Cover and process or blend till nearly smooth. Pour into a bowl. Repe= at with remaining mixture. Return all to saucepan. Stir in milk. Cook and s= tir over low heat till heated through. Do not boil. To serve, ladle soup into individual bowls. Sprinkle with pumpkin or sunflo= wer seeds S(Illustration): " http://www.vir2oso.com/display.cfm?recipeid=3D320 & & servingsnew=3Dno " T(Cooking): " 0:30 " - - - - - - - - - - - - - - - - - - - Per serving: 84 Calories (kcal); 3g Total Fat; (29% calories from fat); 4g Protein; 12g Carbohydrate; 10mg Cholesterol; 48mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Compliment the pumpkin flavor in the soup by sprinkling each servin= g with pumpkin seeds. Look for raw pumpkin seeds at a health food store and= toast them on a baking sheet in a 350 degree F oven for 5-8 minutes. Nutr. Assoc. : 0 0 0 4652 0 2151 901683 0 0 0 0 0 * Exported from MasterCook * Cream of Pumpkin Soup Recipe By :Vegetarian Delights Serving Size : 4 Preparation Time :0:20 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium onion 1 Small potato 14 ounces Fresh pumpkin or 10 oz unsweetened pumpkin puree 2 tablespoons Unsalted butter 3 cups vegetable stock 1 bunch Fresh chervil 1/2 cup Heavy cream 1 pinch Salt 1 pinch White pepper Peel and DICE the onion. Peel and dice-the-potato. Peel the pumpkin and cut it into large cubes. Melt the butter in a stock pot over medium heat, and sauté the onion until it is soft but not brown. Add the potato and pumpkin to the onion. Cook, stirring for approximately 5 minutes, until they are hot and give off a good, fresh aroma. Pour in the stock and bring to a boil. Reduce the heat and simmer for 25 minutes. CHOP the chervil and set aside for the garnish. Strain the pumpkin mixture over a bowl so as to reserve the stock. Purée the pumpkin mixture in a blender or food processor on high speed. Add just enough stock, a little at at time, to liquify the purée. Transfer the purée to a stock pot and add the remaining stock. Bring to a boil over medium heat, while stirring constantly. Remove from the heat and whisk in the cream. Reheat on a low heat, taking care that the mixture does not boil. Season to taste with salt and white pepper. Garnish with chopped fresh chervil. Start to Finish Time: " 1:40 " - - - - - - - - - - - - - - - - - - - Per serving: 330 Calories (kcal); 20g Total Fat; (52% calories from fat); 7g Protein; 33g Carbohydrate; 58mg Cholesterol; 1270mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Serving Ideas : Garnish with chopped fresh chervil and serve hot, or with one teaspoonful of cold crème fraîche over the hot soup. NOTES : May be made ahead. May be frozen without the cream. A variety of creamed soups may be prepared using this method, such as pea, spinach, carrot or asparagus. Find the appropriate spices for each type of vegetable. Nutr. Assoc. : 0 0 5108 2130706543 0 0 0 0 0 0 * Exported from MasterCook * Creamy Pumpkin Soup Recipe By :McDougall Serving Size : 6 Preparation Time :0:05 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 small onion -- chopped 4 cups Vegetable Broth 16 ounces canned solid-pack pumpkin 1/2 cup unsweetened applesauce 2 teaspoons curry powder Several dashes Tabasco pepper sauce 1/2 cup soy or rice milk Place the water and onion in a medium saucepan. Cook, stirring occasionally, for 5 minutes, until the onion is soft. Add the broth, pumpkin and applesauce. Stir to combine. Add the seasonings. Cook over low heat, stirring occasionally, for 10 minutes. Stir in the milk just before serving. Source: " The McDougall Newsletter " S(Page): " 6 " Copyright: " ND/95 " Start to Finish Time: " 0:15 " T(Cooking Time): " 0:10 " - - - - - - - - - - - - - - - - - - - Per serving: 126 Calories (kcal); 3g Total Fat; (18% calories from fat); 4g Protein; 22g Carbohydrate; 2mg Cholesterol; 1086mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Pumpkin Soup Recipe By :Regina Campbell Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- peeled and sliced 1 piece fresh ginger -- (1 inch) sliced 4 cups vegetable broth 29 ounces canned pumpkin 3/4 teaspoon nutmeg 1 tablespoon curry powder 1 teaspoon salt 1 cup soy milk or rice or almond milk 1/2 cup evaporated skim milk 2 tablespoons sherry or Cointreau -- (2 to 3) 1 tablespoon extra-virgin olive oil 1 tablespoon orange zest 1. In a medium saucepan, over medium heat, bring the broth to a boil. Add the onions and ginger, boil until the onions are soft. 2. Strain the onion and ginger out of the broth, reserving the broth in the saucepan. Place the onions and ginger in a blender with 1/4 cup of the broth. 3 .Puree the mixture until smooth. Add the pureed mixture back into the saucepan with the broth. 4 .Add the pumpkin and spices, and cook over medium-low heat, stirring well. Add the milk, evaporated milk and sherry, and stir well. Do not allow this to boil. 5. In a small skillet, over high heat, place the olive oil. When hot, add the orange zest and flash fry it for about 20 seconds, then add it to the soup. 6. Check the seasoning, salt to taste. Serve hot, with a dollop of sour cream (optional). Serves 6. Source: " Regina's Vegetarian Table (613 SHOW) " - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 6g Total Fat; (24% calories from fat); 9g Protein; 35g Carbohydrate; 2mg Cholesterol; 1478mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1363 0 0 * Exported from MasterCook * Great Pumpkin Soup Recipe By :Marie Oser Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/4 teaspoon crushed red pepper 1 medium yellow onion -- chopped 2 tablespoons grated fresh ginger root 1 stalk celery -- with leaves, chopped 4 medium Yukon Gold potatoes -- peeled and diced (4 cups) 2 1/2 cups chicken-flavor vegetarian broth -- boiling 29 ounce pumpkin puree 1 14.5 ounce can Mexican-style stewed tomatoes 2 bay leaves 1/2 cup enriched 1% fat soymilk 1/3 cup nutritional yeast 1 1/2 teaspoons ground sage 1/2 teaspoon ground nutmeg 1/2 teaspoon lemon pepper 1/3 cup mellow white miso 1/4 cup dry vermouth 1. Warm the oil and crushed pepper in a 6-quart saucepan over medium-high heat for 1 minute. Add the onion, gingerroot, and chopped celery and saute 3 minutes. Add potatoes and cook mixture, stirring frequently, for 5 minutes or until the potatoes are beginning to soften. Add boiling broth, reduce heat to medium low, and cook mixture 10 minutes. Stir in pumpkin puree, tomatoes, and bay leaves. Cook, stirring occasionally, 10 minutes. 2. Remove bay leaves and transfer soup to food processor a few cups at a time, adding the soymilk and yeast to the first batch. Return the puree to the soup pot and add the sage, nutmeg, and lemon pepper. 3. In a small bowl, cream the miso with the vermouth. Add to the pot and simmer gently until ready to serve. Do not boil. Source: " More Soy Cooking " - - - - - - - - - - - - - - - - - - - Per serving: 129 Calories (kcal); 3g Total Fat; (19% calories from fat); 6g Protein; 20g Carbohydrate; 0mg Cholesterol; 880mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Buttery-flavored Yukon Gold potatoes contribute to the rich texture of this hearty soup when pureed with flavorful veggies and colorful pumpkin puree. Nutr. Assoc. : 0 0 0 0 20083 0 0 5846 0 0 0 5062 199 0 0 0 5544 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.