Yield: 12 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Canola oil |
2 \N | Onions; chopped |
2 mediums | Potatoes; cut into 1\" cubes |
1 \N | Cu dry sherry |
8 cups | Low sodium chicken broth; defatted |
6 cups | Pumpkin cubes (about 3-lbs winter squash) |
1 \N | Cinnamon stick; optional |
1 \N | Bay leaf |
½ teaspoon | Dried thyme |
½ teaspoon | Ground nutmeg |
\N \N | Salt and pepper; to taste |
½ \N | 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