|1 tablespoon||Canola oil|
|2 mediums||Potatoes; cut into 1" cubes|
|1||Cu dry sherry|
|8 cups||Low sodium chicken broth; defatted|
|6 cups||Pumpkin cubes (about 3-lbs winter squash)|
|1||Cinnamon stick; optional|
|½ teaspoon||Dried thyme|
|½ teaspoon||Ground nutmeg|
|Salt and pepper; to taste|
|½||Cu nonfat plain yogurt|
|¼ cup||Chopped pistachios|
1. 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 other winter 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.
2. In a blender or food processor, puree vegetable 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.)
3. Ladle soup into warmed bowls; garnish with a swirl of yogurt and a sprinkling of pistachios.
MAKES ABOUT 14 CUPS, for 12 servings. PER SERVING: 110 Calories, 3 grams protein, 2 grams fat (0.3 gram saturated fat), 15 grams carbohydrate: 390 mg sodium, 4 mg cholesterol; 2 grams fiber.
Contributed by Wayne Hawrys, Nashville, IN Recipe by: Eating Well (1997:Nov) Posted to Digest eat-lf.v097.n300 by KitPATh <phannema@...> on Nov 25, 1997
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