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| RECIPE FOR PETER'S CREAM OF PUMPKIN SOUP |
Title: Peter's Cream Of Pumpkin Soup
Category: Holidays Low Cal-fat
Serves: 4
Ingredients:
| 1.00 | ts | Safflower oil | | 1.00 | lb | Pumpkin, fresh | | | -cut in chunks, | | | -=OR=- Canned Pumpkin | | 1.00 | | Yellow onion | | | - peeled and chopped | | 1.00 | sm | Garlic clove | | | - peeled and crushed | | 2.00 | | Celery stalks; chopped | | 1.00 | | Stalk fresh thyme; -=OR=- | | 0.50 | ts | -Dried thyme | | 0.50 | | Bay leaf | | 5.00 | c | Chicken broth | | 1.50 | tb | Low-fat white cheese | | | -Such as cottage cheese, | | | - farmer's cheese, | | | - cream cheese or ricotta | | 1.00 | tb | Non-fat powdered milk | | 0.50 | c | Parsley, chervil and chives | | | - (minced) |
Instructions:
This Thanksgiving soup has but 65 calories per serving.
IN A LARGE SAUCEPAN, heat the oil over a low fire.
Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes.
Stir occasionally to keep the vegetables from browning.
Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin).
Puree mixture in batches in a blender.
Pour pureed soup through a fine strainer back into saucepan and return to boil.
If it seems too thick, thin with a little hot broth or water.
(Can be made to this point up to 2 days in advance and refrigerated, loosely covered.
) Before serving, reheat soup to boiling.
Pour back into the blender and add the cottage cheese and powdered milk.
Blend 20 seconds.
Taste for seasoning.
Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
Serve immediately.
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