Soups: Pumpkin 28 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Pumpkin 28


	Pumpkin 28

		Pumpkin Soup 1 Tbsp unsalted butter or margarine 1 Tbsp vegetable oil 1 cup diced onion 1/2 cup diced celery 1/2 cup sliced, washed leeks, with tops 1 clove garlic, minced 1 Tbsp fresh ginger or 1 teaspoon ground ginger 4 cups chicken stock 3 cups peeled pumpkin chunks or 2 cups plain pureed canned pumpkin 1/2 tsp. salt 2 tsp light brown sugar 1/3 tsp freshly grated or ground nutmeg 6 tablespoons plain low-fat yogurt or reduced-fat sour cream, for garnish In a large heavy saucepan, heat the butter and oil over moderately high heat. Add the onion, celery, leeks, garlic, and ginger and saute for 5 minutes or until tender. Add the stock, pumpkin, and salt and bring to a boil. Lower the heat cover, and simmer for 20 minutes or until the soup has thickened and the flavors are blended. In a food processor or blender, puree the soup, in batches if necessary until smooth. Return the soup to the saucepan and stir in the sugar and nutmeg. Reheat over moderately high heat, stirring occasionally, for 5 minutes or until heated through. Ladle into soup bowls and garnish each serving with a tablespoon of yogurt. Sweet Potato Soup Prepare as for Pumpkin Soup, adding one 3-inch cinnamon stick and a pinch of ground cloves along with the vegetables and ginger and substituting 3 cups peeled and cubed sweet potatoes for the pumpkin. Before pureeing the soup, remove the cinnamon stick with a slotted spoon. For the brown sugar, substitute 1 teaspoon maple syrup.