Melt butter and saute onions and garlic for about three to four minutes. Stir in flour, spices and pumpkin. Cover and cook for six minutes. Add chicken broth, orange juice, and honey. Cover, bring to a boil and simmer for 20 minutes, until the pumpkin has softened. Cube bread slices, top with grated Asiago cheese and broil for a few minutes. Be careful to not burn the cheese. Remove croutons from oven. Process half of the soup mixture in food processor and return to soup pot while stirring to blend. Season with salt and pepper. Ladle soup into bowl, top with croutons, and serve with salad. Serves 4. Comments: When buying pre-cut pumpkins, make sure that the pulp is firm, not fibrous. Pumpkins contain a great deal of water and cook down to about half the precooked bulk. Asiago is a sweet-tasting, semi-cooked, semi-fat cheese made from cows milk. Covered with a rind, the interior of the cheese is white in color (more golden if aged), and contains holes or small cracks. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 148 Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4|
|Calories from Fat: 104 (24%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 25.1mg||8 %|
|Sodium 1218mg||42 %|
|Potassium 378.2mg||10 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 63.1g|
|Protein 17.5g||25 %|
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Calories per serving: 435
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