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Name: Creamy Pumpkin Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: Fresh parsley if; 1/4 c Plain nonfat yogurt; 1/2 md Green pepper, chopped; 14 oz Can chicken broth; 1 pn Crushed red pepper flakes; 2 tb Cilantro (fresh coriander),; Chopped; Substitute with; Unavailable); 1 ts Ground cumin; 8 oz Canned solid-pack pumpkin; 1 ts Vegetable oil; 1 sm Onion, finely chopped; 2 Whole leaves for granish, or; Puree (unseasoned)

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INGREDIENTS

Fresh parsley if
1/4 c Plain nonfat yogurt
1/2 md Green pepper, chopped
14 oz Can chicken broth
1 pn Crushed red pepper flakes
2 tb Cilantro (fresh coriander),
Chopped
Substitute with
Unavailable)
1 ts Ground cumin
8 oz Canned solid-pack pumpkin
1 ts Vegetable oil
1 sm Onion, finely chopped
2 Whole leaves for granish, or
Puree (unseasoned)

Servings

INSTRUCTIONS

1. In medium saucepan over high heat, cook the chopped onion and green pepper in the vegetable oil until the onions are translucent, about 2 minutes. 2. Lower the heat to medium-high and add pumpkin puree and chicken broth; stir with wire whisk until smooth. Heat to boiling, stirring constantly, and cook for 2 minutes more. 3. Stir in cumin and cilantro. Pour soup into invididual serving bowls, place a tablespoon of plain, nonfat yogurt in the center of each one and swirl. Sprinkle each with crushed red pepper flakes and garnish with a a cilantro leaf. Posted to MM-Recipes Digest V4 #302 by Hank & Anne Reintges on Nov 22, 1997

NOTES

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Creamy Pumpkin Soup

Fresh parsley if
1/4 c Plain nonfat yogurt
1/2 md Green pepper, chopped
14 oz Can chicken broth
1 pn Crushed red pepper flakes
2 tb Cilantro (fresh coriander),
 Chopped
 Substitute with
 Unavailable)
1 ts Ground cumin
8 oz Canned solid-pack pumpkin
1 ts Vegetable oil
1 sm Onion, finely chopped
2 Whole leaves for granish, or
 Puree (unseasoned)

1. In medium saucepan over high heat, cook the chopped onion and green  pepper in the vegetable oil until the onions are translucent, about 2  minutes.    2. Lower the heat to medium-high and add pumpkin puree and chicken broth;  stir with wire whisk until smooth. Heat to boiling, stirring constantly,  and cook for 2 minutes more.    3. Stir in cumin and cilantro.  Pour soup into invididual serving bowls,  place a tablespoon of plain, nonfat yogurt in the center of each one and  swirl.  Sprinkle each with crushed red pepper flakes and garnish with a a  cilantro leaf.  Posted to MM-Recipes Digest V4 #302 by Hank & Anne Reintges  <hgreintges@SkyBest.Com> on Nov 22, 1997

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Nutrition

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Serving Size: 1 Serving (344g)
Recipe Makes: 2 Servings

Calories: 228
Calories from Fat: 39 (17%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1g
Cholesterol 2.5mg		1 %
Sodium 1498mg		52 %
Potassium 590.2mg		16 %
Total Carbohydrate 37.8g		11 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 28.1g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 228

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