Free Recipe Classic Cream of Pumpkin Soup
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Classic Cream of Pumpkin Soup Recipe
1 lb Pumpkin or winter squash
Peeled; seeded, and cubed
3 c Vegetable stock or water
2 md Onions; roughly chopped
1 Bay leaf
1/2 ts Dried thyme
1/4 ts Nutmeg
Salt and pepper; to taste
1 c Evaporated lowfat milk or
-soy yogurt
2 tb Nonfat sour cream or soy
-yogurt
Classic Cream of Pumpkin Soup Preparation
Makes 6 servings Soy yogurt is an interesting departure from dairy sour cream or 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 until pumpkin is render, 15 to 20 minutes. 2. In batches, puree soup in blender or food processor. Return soup to pot. Whisk in evaporated milk or yogurt, and heat to serving temperature. Do not boil. 3. Ladle soup into bowls. Top each with 1 teaspoon sour cream or yogurt, and cut through with a skewer or knife for a swirled effect. LACTO/VEGAN PER SERVING: 130 CAL (12% from fat). 6g PROT. 2g FAT. 21g CARB, 462mg SOD. 7mg CHOL. 3g FIBER By Karen C. Greenlee <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 48 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Classic Cream of Pumpkin Soup?
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