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Ingredients
- 1 lrg Fresh pumpkin (about 12 Inches in diameter)
- 2Â 1/2 c. Fresh, cooked pumpkin or possibly
- Â Â Canned pumpkin
- 2 c. Vegetable broth
- Â Â Juice of two oranges
- 1/2 c. Dry sherry or possibly apple juice
- 1 sm Onion, minced
- 1/3 c. Diced celery
- 2 x Cloves fresh garlic, chopped
- 1/2 tsp Grnd cinnamon
- 1 tsp Grnd cardamom
- 1/2 tsp Grnd coriander
- 1/2 tsp Grnd cumin
- 1/2 c. Nonfat plain yogurt
- Â Â Minced fresh parsley for
- Â Â Garnish
Directions
- With a heavy knife, cut off top third of pumpkin. Scoop out seeds and strings and throw away. Set aside pumpkin shell.
- Puree cooked or possibly canned pumpkin, vegetable broth and orange juice in blender or possibly food processor. Set aside
- In a large soup pot, heat sherry or possibly apple juice over medium-high heat. Add in onion, celery and garlic and saute/fry till soft but not browned, about 10 min. Add in spices; cook, stirring, 3 min. Add in pumpkin mix and bring to a boil. Lower heat to medium and simmer 10 min. Reomve from heat; transfer 1 c. of soup to a small bowl and stir in yogurt. Return to pot and blend well.
- Pour soup into hollowed-out pumpkin tureen. Garnish with minced parsley.
- Serves 6.
- Helpful hint: If you like, heat pumpkin shell in a 200 deg F oven for 10 to 15 min before adding soup. The heated shell will keep the soup hot for a longer period of time.
- Here's a recipe for pumpkin soup from the October Vegetarian Times.
- This soup always impresses guests, because it's served in a tureen made from a large hollowed-out pumpkin. You could also use miniature pumpkins if you prefer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1185g | |
| Calories 461 | |
| Calories from Fat 14 | 3% |
| Total Fat 1.63g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 2021mg | 84% |
| Potassium 1699mg | 49% |
| Total Carbs 73.48g | 20% |
| Dietary Fiber 5.0g | 17% |
| Sugars 43.1g | 29% |
| Protein 12.04g | 19% |
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