Gingerly pumpkin soup

Yield: 4 Servings

Measure Ingredient
2 teaspoons Vegetable oil
2 larges Shallots;, minced
1 small Yellow onion; chopped
½ tablespoon Fresh ginger root; grated
2 cups Pumpkin puree
1 cup Orange juice
2 cups Defatted chicken stock
1 teaspoon Salt
1 teaspoon Orange zest
½ teaspoon Pepper
⅛ teaspoon Ground cloves
2 tablespoons Fresh parsley; minced

1. Heat the oil in a soup pot over low heat. Saute the shallot, onion and ginger in the oil until the onion is soft and golden. Be careful not to scorch the ginger.

2. Add the pumpkin, orange juice, stock, salt, zest, pepper and cloves.

Simmer for 10 minutes over medium heat.

3. Garnish with parsley.

112 calories 6 G Protein 2 G Fat 21 G Carbohydrate 386 MG Sodium 0 MG Cholesterol

Recipe by: Wholehearted Cooking-Terry Blonder Posted to TNT - Prodigy's Recipe Exchange Newsletter by phinehas@... on Nov 02, 1997

Similar recipes