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Pumpkin Soup

Western.Chefs's picture
Ingredients
  Unsalted butter/Margarine 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Diced onion 1 Cup (16 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Sliced leeks 1⁄2 Cup (8 tbs), washed (with tops)
  Garlic 1 Clove (5 gm), minced
  Minced fresh ginger 1 Tablespoon
  Chicken stock/Low sodium chicken broth 4 Cup (64 tbs)
  Peeled pumpkin chunks/2 cups plain pureed canned pumpkin 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Light brown sugar 2 Teaspoon
  Freshly grated nutmeg 1⁄8 Teaspoon, or ground
  Plain low fat yogurt/Reduced fat sour cream 6 Tablespoon (for garnish)
Directions

1. ln a large heavy saucepan, heat the butter and oil over moderately high heat. Add the onion, celery, leeks, garlic, and ginger and saute for 5 minutes or until tender.
2. Add the stock, 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 or blender, puree 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 each serving with a tablespoon of yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Pumpkin
Interest: 
Healthy
Cook Time: 
35 Minutes
Servings: 
6

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