The pureed pumpkin in this soup lends such a rich, smooth texture that it's nearly impossibe to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. (And it tastes great!!)
2 teaspoons vegetable oil
1 large onion, chopped
4 cups vegetable stock
One 28-ounce can stewed tomatoes (no spices added)
2 Tablespoons maple syrup
4 cups pumpkin or butternut squash puree
1/8 teaspoon white pepper
Salt to taste
In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6-8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
Pour tomatoes and maple syrup into the food processor and puree. Add to the pot above.
Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.
Garnish with finely chopped chives.
Total Calories Per Serving 129
Fat: 2 grams
From: The Vegetarian Resource Group
OK I copied it exactly for copyright purposes however, I used locally grown tomatoes not the canned variety.
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