Cream of Pumpkin Soup with Parmesan Croutons
|Pumpkin||2 1⁄2 Pound (1 Whole)|
|Sweet potato||1⁄2 Pound (1 Whole)|
|Italian bread slices||3 , halved|
|Cumin seed||1⁄2 Teaspoon|
|Celery salt||1⁄2 Teaspoon|
|Dried cilantro||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Evaporated skim milk||12 Ounce (1 Can)|
|Canned chicken broth||13 Ounce (1 Can)|
|Grated parmesan cheese||1 Tablespoon|
Preheat the oven to 350° F.
Pierce the sweet potato with a fork.
Cut the pumpkin in half and scoop out the seeds.
Put it in a baking pan, cut side up, with the sweet potato, and bake them for 1 hour, or until tender.
During the last 10 minutes, add the Italian bread to the pan to dry it.
The recipe can be prepared ahead to this point; refrigerate the vegetables until needed.
Peel and puree the pumpkin and potato in a food processor or blender, with all of the spices.
With the motor running, add the evaporated milk and broth.
(If using a blender, do this in batches and add some of the liquid called for in the recipe to each batch before beginning to puree.) Heat the soup with the butter in a large double boiler over simmering water, whisking occasionally, until it is very hot.
If the soup seems too thick, add broth or milk until you achieve the desired consistency.
Just before serving, sprinkle the slices of toast with Parmesan cheese and paprika.
Melt the cheese under the broiler, and top each serving with a crouton.
Serving size: Complete recipe
Calories 1245 Calories from Fat 290
% Daily Value*
Total Fat 34 g51.7%
Saturated Fat 19.5 g97.6%
Trans Fat 0 g
Cholesterol 149.7 mg49.9%
Sodium 1731.8 mg72.2%
Total Carbohydrates 195 g65%
Dietary Fiber 15 g60.1%
Sugars 73.9 g
Protein 57 g113.1%
Vitamin A 2382.9% Vitamin C 187%
Calcium 150.4% Iron 87.2%
*Based on a 2000 Calorie diet