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Add a photoServings: 6
Ingredients
- 1 lb pumpkin or possibly winter squash peeled, seeded, and cubed
- 3 c. vegetable stock or possibly water
- 2 med onions, roughly minced
- 1 x bay leaf
- 1/2 tsp dry thyme
- 1/4 tsp nutmeg Salt and pepper, to taste
- 1 c. evaporated lowfat lowfat milk or possibly soy yogurt
- 2 Tbsp. nonfat lowfat sour cream or possibly soy yogurt
Directions
- Makes 6 servings
- Soy yogurt is an interesting departure from dairy lowfat sour cream or possibly yogurt. It's a very good choice for this soup because of the subtle fruity flavor it gets from the grape juice commonly used in culturing it.
- 1. In large pot, combine pumpkin, stock, onions, bay leaf, thyme, nutmeg, salt, and pepper. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer till pumpkin is render, 15 to 20 min.
- 2. In batches, puree soup in blender or possibly food processor. Return soup to pot.
- Whisk in evaporated lowfat milk or possibly yogurt, and heat to serving temperature. Don't boil.
- 3. Ladle soup into bowls. Top each with 1 tsp. lowfat sour cream or possibly yogurt, and cut through with a skewer or possibly knife for a swirled effect.
- LACTO/VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 36 | 36% |
| Total Fat 4.11g | 5% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 520mg | 22% |
| Potassium 365mg | 10% |
| Total Carbs 12.91g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 7.48g | 5% |
| Protein 3.89g | 6% |
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