Pumpkin Orange Soup With Halloween Croutons

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Onion - chopped (small)
1		Pumpkin puree - (15 oz)
3 cups	711ml	Vegetable broth
1/2 cup	118ml	Orange juice
1 teaspoon	5ml	Grated orange zest
2		White or wheat bread
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt 1 tablespoon butter in medium saucepan. Add onion and cook over medium-low heat until softened, about 5 minutes. Add pumpkin puree and cook, stirring, 2 to 3 minutes. Add broth, orange juice and orange zest. Bring to boil then cover, reduce heat to low and simmer 15 minutes.

While soup is cooking, make croutons. Use kitchen shears or scissors to cut 4 or 5 (2-inch) pumpkin shapes from bread. Melt remaining butter in small skillet over medium heat and fry croutons until golden brown, about 2 minutes per side.

Lift croutons from skillet using spatula, and use toothpick to poke out eyes, noses and mouths on each to make jack-o'-lanterns. Set aside.

Finish soup by pureeing in blender until smooth. Add salt and pepper to taste. Pour soup into bowls and top each with finished croutons.

This recipe yields 2 to 3 servings.

Each of 3 servings: 198 calories; 1,263 mg sodium; 21 mg cholesterol; 9 grams fat; 27 grams carbohydrates; 4 grams protein; 1.79 grams fiber.

Source:
The Los Angeles Times, 10-27-1999

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