- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 cups onions, chopped
- 1 cup celery, diced
- 1 cup leeks with tops, washed and diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 cups low sodium chicken broth
- 6 cups peeled pumpkin, cut into chunks
- 1 teaspoon salt
- 1 tablespoon light brown sugar
- 1/4 teaspoon ground nutmeg
- 12 tablespoons plain yogurt
We are more familiar with Pumpkin pie and even pumpkin cheese cake, than we are with pumpkin soup, which is not only delicious, but quite healthy (1/2 cup pumpkin = Vitamin A 542% Daily Value; Iron 11% Daily Value).
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups onions, chopped
1 cup celery, diced
1 cup leeks with tops, washed and diced
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
8 cups low sodium chicken broth
6 cups peeled pumpkin, cut into chunks
1 teaspoon salt
1 tablespoon light brown sugar
1/4 teaspoon ground nutmeg
12 tablespoons plain yoghurt
1. In a large heavy saucepan, heat the butter and oil over moderate high heat. Add the onions, celery, leeks,garlic and ginger and sauté for 5 minutes or until tender.
2. Add the broth, 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.
3. In a food processor, pureé the soup, in batches if necessary, for 45 seconds or 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 serving with a tablespoon of yoghurt. Serves 12 (1 bowl per serving).
Nutritional information per serving: Calories 117;Total fat 5 grams;Protein 3 grams; Carbohydrates 14 grams; Fiber 1 gram; Sodium 263 mg; Cholesterol 11 mg.
You can find this delicious recipe
in "Down Home Cooking."