Anything gratinéed (topped with broiled cheese) is headed for success. As creamy and delightful as this soup is, it’s also nutritious, with healthy doses of fiber, beta-carotene, and numerous vitamins. Prep tip: If pumpkin is not in season, try other squashes, such as banana, butternut, or table queen.
Recipe Ingredient Details:
2 tablespoons extra-virgin olive oil
1 large yellow onion (chopped)
8 cloves garlic (chopped)
1 small (about 2 pounds) pumpkin or other squash (about 2 pounds) (peeled, seeds removed, and diced)
1 1 russet potato (peeled and diced)
8 cups water
3 low-sodium vegetable bouillon cubs
1 cup freshly grated Parmesan cheese (divided)
1 cup small croutons
Heat olive oil in a large pot over medium-high heat and add onion and garlic. Stir constantly until vegetables have softened, 3–4 minutes. Add pumpkin and potato, stirring until nearly dry, 3–5 minutes. Add water and bouillon cubes and bring to a boil. Reduce heat to maintain a steady simmer, cover, and cook about 25 minutes, or until vegetables are very tender. Remove from heat.
Working in batches, purée soup in a blender and return to pot. When all soup is puréed, scoop out 1 cup and return to blender. Add 1/2 cup of the cheese, blend thoroughly, and stir into soup. Season to taste with salt and pepper.
Preheat broiler. Reheat soup and ladle into bowls. Sprinkle surface of each bowl with croutons, followed by remaining cheese. Place under broiler for about 30 seconds, or until cheese is melted and lightly browned. Use potholders to transfer bowls to serving plates and serve at once.
Recipe Additional Notes:
PER SERVING: 221 cal, 10g fat (5g mono, 1g poly, 4g sat), 15mg chol, 10g protein, 26g carb, 2g fiber, 431mg sodium
Tue, 2010-12-21 19:01