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Рецепт Savory Pumpkin Soup In Pumpkin Tureen
by Global Cookbook

Savory Pumpkin Soup In Pumpkin Tureen
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Ингредиенты

  • 1 lrg Fresh pumpkin (about 12 Inches in diameter)
  • 2 1/2 c. Fresh, cooked pumpkin or possibly
  •     Canned pumpkin
  • 2 c. Vegetable broth
  •     Juice of two oranges
  • 1/2 c. Dry sherry or possibly apple juice
  • 1 sm Onion, minced
  • 1/3 c. Diced celery
  • 2 x Cloves fresh garlic, chopped
  • 1/2 tsp Grnd cinnamon
  • 1 tsp Grnd cardamom
  • 1/2 tsp Grnd coriander
  • 1/2 tsp Grnd cumin
  • 1/2 c. Nonfat plain yogurt
  •     Minced fresh parsley for
  •     Garnish

Инструкции

  1. With a heavy knife, cut off top third of pumpkin. Scoop out seeds and strings and throw away. Set aside pumpkin shell.
  2. Puree cooked or possibly canned pumpkin, vegetable broth and orange juice in blender or possibly food processor. Set aside
  3. In a large soup pot, heat sherry or possibly apple juice over medium-high heat. Add in onion, celery and garlic and saute/fry till soft but not browned, about 10 min. Add in spices; cook, stirring, 3 min. Add in pumpkin mix and bring to a boil. Lower heat to medium and simmer 10 min. Reomve from heat; transfer 1 c. of soup to a small bowl and stir in yogurt. Return to pot and blend well.
  4. Pour soup into hollowed-out pumpkin tureen. Garnish with minced parsley.
  5. Serves 6.
  6. Helpful hint: If you like, heat pumpkin shell in a 200 deg F oven for 10 to 15 min before adding soup. The heated shell will keep the soup hot for a longer period of time.
  7. Here's a recipe for pumpkin soup from the October Vegetarian Times.
  8. This soup always impresses guests, because it's served in a tureen made from a large hollowed-out pumpkin. You could also use miniature pumpkins if you prefer.