Pumpkin soup (edwards)

Yield: 1 Servings

Measure Ingredient
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Recently I was at a local restaurant and found they had pumpkin soup, made without butter! It was rather like eating hot, liquid pumpkin pie. I asked for the recipe, and here it is.

I recommend accompanying it with a nice sourdough bread or something similar.

Cook a medium sized pumpkin, using any method with which you are comfortable. The new honey pumpkins now available are really great for this purpose! Scoop out the cooked pumpkin, and blend it in the blender adding non-fat milk or rice dream until the desired thickness is reached. Return to a pan and season with cinammon, clove, nutmeg and/or pumpkin pie spice to taste. I don't specify measurements because everyone has a different idea of how much of these kinds of spices to use. Heat on low until desired temperature is reached.

For a really special treat, froth up non-fat milk (sweetened if desired) with a capuccino machine steam thingy, and float mounds on the top of the soup with pumpkin pie spices on top.

I apologize for the randomness of this recipe, but this is the way it was given to me, and I find myself experimenting with it often, changing spices, adding maple syrup for a desert soup, adding thickener for a pumpking pudding variation. It's great for a cold night pick-me-up, and kids love it! Posted by Shoshana Edwards <bree@...> to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


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