Staff
Suitable for a quick meal at home or decadent enough for a dinner party, this soup will satisfy your taste buds and your nutritional needs.
Recipe Yield:
6 servings
Recipe Calories:
254
Recipe Ingredient Details:
PUMPKIN SEED CREMA
1/4 cup pumpkin seeds, roasted
2 tablespoons fresh sage
2 tablespoons low-fat milk
1/2 cup nonfat plain yogurt
SOUP
3 tablespoons olive oil
1 tablespoon chopped garlic
2 sweet potatoes, peeled and diced
1 small onion, chopped
1 carrot, chopped
2 leeks, chopped
1 medium sugar pumpkin, seeded and cubed (or 3 cups canned pumpkin)
1 32-ounce package vegetable stock
1 cup low-fat milk
1-2 tablespoons chopped sage (to taste)
1 pinch ground cloves
1 pinch ground nutmeg
1/8 teaspoon cinnamon
Salt and freshly ground pepper (to taste)
Roasted pumpkin seeds (to garnish)
Sage leaves (to garnish)
Pumpkin seed crema (to garnish)
Recipe Instructions:
In blender or food processor, mix all crema ingredients and blend well. Keep refrigerated until use.
Heat olive oil in large, heavy-bottomed pot. Add garlic, potatoes, onion, carrot, leeks and pumpkin. Sauté over medium heat until the vegetables have begun to brown, about 7-8 minutes. (If using canned pumpkin, add with stock below.)
Add stock and milk; bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-12 minutes.
Add sage and pureé mixture in blender or food processor. Add cloves, nutmeg, cinnamon, salt and pepper, to taste.
Serve in individual bowls, garnished with a drizzle of pumpkin seed crema, roasted pumpkin seeds and a sprig of sage.
Recipe Additional Notes:
Calories 254,Fat 9,Perfat 29,Cholesterol 2,Carbo 41,Protein 7,Fiber ,Sodium
Thu, 2012-07-05 19:19
