Harvest Pumpkin Soup III

Recipe Ingredients

1 tablespoon	15ml	Canola oil
2		Onions - chopped
2		Carrots - peeled, chopped (large)
2		Potatoes - cut into 1" cubes (medium)
1 cup	237ml	Dry sherry
8 cups	1896ml	Reduced-sodium chicken broth - defatted
6 cups	1188g / 41oz	Cubed fresh pumpkin or butternut squash - (abt 3 lbs)
1		Cinnamon stick
1		Bay leaf
1/2 teaspoon	2.5ml	Ground nutmeg
1/2 cup	118ml	Nonfat plain yogurt
1/4 cup	36g / 1.3oz	Chopped pistachios
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally until tender but not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes.

Add chicken broth, pumpkin (or squash), cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, 35 to 45 minutes. Remove bay leaf and cinnamon stick.

In a blender or food processor, puree vegeable mixture in 4 batches. Return to pot and warm over low heat. Add nutmeg and season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.)

Ladle soup into warmed bowls; garnish with a swirl of yogurt and sprinkling of pistachios.

This recipe yields 14 cups for 12 servings.

Nutritional Analysis Per Serving: 110 calories; 3 grams protein; 2 grams fat (0.3 gram sturated fat); 15 grams carbohydrate; 390 mg sodium; 4 mg cholesterol; 2 grams fiber.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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