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Pumpkin
Soup
from LINDA'S KITCHEN by Linda McCartney (Little, Brown); Serving
Size: 6
- 1 3/4 pounds pumpkin -- cleaned and cut OR 4 cups pumpkin cubes
- 1 1/2 quarts water
- 2 tablespoons olive oil
- 2 onions -- chopped
- 3/4 cup chopped parsley
- Sea salt
- freshly ground black pepper -- to taste
In a large saucepan, simmer pumpkin cubes in the water until they
are very tender.
Meanwhile, heat oil in a frying pay and saute onions until golden.
Puree pumpkin and liquid in a blender or food processor, or press
through a strainer, and return to pan.
Add the sauteed onions and parsley.
Season to taste and heat through.
(PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50
percent calories from fat); 0 mg cholesterol; 120 mg sodium.Note:
Analysis includes 1/4 teaspoon salt.)
Notes:
This warming soup can be garnished with toasted pumpkin seeds.
1998 Hanneman/McBuster
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