Creamy Pumpkin Soup
added 03/07/08
Serves 6
3 lb. pumpkin
1 Tbs. peanut oil
1/2 cup chopped celery
1/2 cup chopped onion
Salt and freshly ground black pepper, to taste
32 oz. chicken or vegetable broth
1 cup low fat milk or plain yogurt
2 Tbs. Roasted Pumpkin Seeds
Preheat oven to 350 degrees F. Pierce pumpkin all over with a fork,
and microcook for 3 to 5 minutes to soften the shell. Cut in half,
scoop out seeds (save for roasting) and place pumpkin cut side down
on a greased baking sheet. Bake 40 minutes until tender. Let cool,
and scoop pulp into a bowl.
In a soup pot, heat oil over low heat. Add celery, onion, salt,
and pepper, and cook for 10 minutes. Add pumpkin and broth. Bring
to a boil, then reduce heat to low and cook 15 minutes. Purée
the mixture in batches in a food processor. Return soup to pot,
add milk or yogurt, and heat gently. Serve hot, sprinkled with roasted
pumpkin seeds.
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