Yield: 4 Servings
|1||Onion (5-6 oz); finely chopped|
|¼ cup||Diced red bell pepper|
|2 tablespoons||Curry powder|
|1 teaspoon||Minced garlic|
|1 can||(1-lb) pumpkin|
|2||Chicken bouillon cubes|
|2 cups||Unflavored nonfat yogurt|
|1 tablespoon||All-purpose flour|
|¼ cup||Chopped fresh cilantro|
From: Althea LeBlanc <TheaLater@...> Date: Fri, 12 Jul 1996 08:18:19 -0400 Notes: If making soup ahead, cool, cover, and chill up to 2 days, then reheat before serving.
1. Place onion, bell pepper, and ½ cup water in a 3- to 4-quart pan over high heat. Stir often until pan is dry and onion browns lightly, 10 to 12 minutes.
2. Add curry powder and garlic; stir 1 minute. Add 2 cups water, stirring well to free browned bits in pan, then add pumpkin, bouillon cubes, and sugar. Cover and simmer gently to blend flavors, 25 to 30 minutes.
3. Meanwhile, mix a little of the yogurt with the flour until smooth, then combine with remaining yogurt. When the soup has simmered, with a whisk, stir yogurt-flour mixture into it. Turn heat to high and stir until boiling, then simmer and stir about 2 minutes. Ladle into bowls or mugs, and top with chopped cilantro.
Per serving: 97 cal., 6½% (6.3 cal.) from fat; 6⅕ g protein; 0.7 g fat (⅕ g sat.); 18 g carbo.; 384 mg sodium; 1½ mg chol.
Shirley Rush, Santa Rosa, California, By Joan Griffiths, Richard Dunmire, From Sunset Magazine's Chefs of the West, March 1996 Copyright 1996 Sunset Publishing Corporation
EAT-L Digest 11 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .