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Harvest Pumpkin Soup

soups & stews

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 bayleaf
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
salt & freshly ground black pepper; to taste
1/2 cup nonfat plain yogurt
1/4 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 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 refrigeratorfor up to 2 days. Reheat before serving.)

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


110 calories per serving; 3 grams protein; 2 grams fat (0.3 gram saturated fat); 15 grams carbohydrate; 390 mg sodium; 4 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 12 servings

Preparation Time: 0:00

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