Cream of Tomato and Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The pureed pumpkin in this soup lends such a rich, smooth texture that it's nearly impossible to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. Ingredients:
2 teaspoons vegetable oil |
1 large onion, chopped |
4 cups stock, vegetable |
28 ounces tomatoes, can stewed (no spices added) |
2 tablespoons maple syrup |
4 cups pumpkin or butternut squash puree |
1/8 teaspoon white pepper |
1 salt to taste |
Directions:
1. In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
2. Pour tomatoes and maple syrup into the food processor and puree. Add to pot above.
3. Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.
4. Garnish with finely chopped chives.
5. Total Calories Per Serving: 129; Fat: 2 grams
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