Harvest Pumpkin Soup

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

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RecipesVegetable

Description

Harvest Pumpkin Soup

Ingredients

  • 1 tablespoon canola oil

  • 2 onions, chopped

  • 2 large carrots, peeled and chopped

  • 2 medium potatoes, cut into 1-inch cubes

  • 1 cup dry sherry

  • 8 cups reduced-sodium chicken broth, defatted

  • 6 cups cubed fresh pumpkin or butternut squash (3 pounds)

  • 1 cinnamon stick

  • 1 bay leaf

  • ½ teaspoon ground nutmeg

  • ½ cup nonfat plain yogurt

  • ¼ cup chopped pistachios

  • Salt & freshly ground black pepper to taste

Instructions

In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally until tender not 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 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.

In a blender or food processor, puree vegeable 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.)

Ladle soup into warmed bowls; garnish with a swirl of yogurt and sprinkling of pistachios.