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Name: Pumpkin Soup with Asiago Cheese Croutons
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Garlic minced; 1 tb Flour; salt and pepper to taste; 12 slices Baguette bread; 2 1/2 c Chicken broth; 2/3 c Orange juice; 1/2 c Asiago cheese Grated, (or other cheese such as Or Romano); 1 pn Ground nutmeg; 1 pn Allspice; 2 1/2 c fresh Seeded; peeled, diced; 2 tb Butter; 1 c Onion finely chopped; 2 tb Honey

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INGREDIENTS

2 Garlic ; minced
1 tb Flour
salt and pepper ; to taste
12 slices Baguette bread
2 1/2 c Chicken broth
2/3 c Orange juice
1/2 c Asiago cheese ; Grated, (or other cheese such as Or Romano)
1 pn Ground nutmeg
1 pn Allspice
2 1/2 c fresh ; Seeded; peeled, diced
2 tb Butter
1 c Onion ; finely chopped
2 tb Honey

Servings

INSTRUCTIONS

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 - cwbj78a@prodigy.com

NOTES

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Pumpkin Soup with Asiago Cheese Croutons

2  Garlic minced
1 tb Flour 
  salt and pepper to taste
12 slices Baguette bread 
2 1/2 c Chicken broth 
2/3 c Orange juice 
1/2 c Asiago cheese Grated, (or other cheese such as Or Romano)
1 pn Ground nutmeg 
1 pn Allspice 
2 1/2 c fresh Seeded; peeled, diced
2 tb Butter 
1 c Onion finely chopped
2 tb Honey

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 - cwbj78a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (377g)
Recipe Makes: 4

Calories: 435
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 %
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: 435

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