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With a heavy knife, cut off top third of pumpkin. Scoop out seeds and strings and discard. Set aside pumpkin shell. Puree cooked or canned pumpkin, vegetable broth and orange juice in blender or food processor. Set aside In a large soup pot, heat sherry or apple juice over medium-high heat. Add onion, celery and garlic and saute until soft but not browned, about 10 minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin mixture and bring to a boil. Lower heat to medium and simmer 10 minutes. Reomve from heat; transfer 1 cup of soup to a small bowl and stir in yogurt. Return to pot and blend well. Pour soup into hollowed-out pumpkin tureen. Garnish with chopped parsley. Serves 6. Helpful hint: If desired, heat pumpkin shell in a 200 deg F oven for 10 to 15 minutes before adding soup. The heated shell will keep the soup warm for a longer period of time. Per serving; 100 cal; 3 g prot; 0.2 gr fat; 16 gr carb; 0.1 mg chol; 50 mg sod; 3 g fiber. Heres a recipe for pumpkin soup from the October Vegetarian Times. This soup always impresses guests, because its served in a tureen made from a large hollowed-out pumpkin. You could also use miniature pumpkins if you prefer. From: Michelle Dick
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