Peter's Cream of Pumpkin Soup
Peter's Cream of Pumpkin Soup recipe
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
safflower oil
|
|
| 1 | pound |
pumpkin
fresh, cut in chunks or canned pumpkin |
|
| 1 | x |
onions
yellow, peeled, chopped |
*
|
| 1 | x |
garlic cloves
small, peeled, crushed |
*
|
| 2 | each |
celery stalks
chopped |
|
| 1 | x |
thyme
fresh, or 1/2 teaspoon dried |
*
|
| ½ | each |
bay leaves
|
*
|
| 5 | cups |
chicken broth
|
|
| 1 ½ | tablespoons |
cheese
low-fat white, such as cottage cheese, farmer's cheese, cream cheese or ricotta |
|
| 1 | tablespoon |
milk, skim, (non fat) powder
|
|
| ½ | cup |
parsley leaves
chervil and chives, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
safflower oil
|
|
| 453.6 | g |
pumpkin
fresh, cut in chunks or canned pumpkin |
|
| 1 | x |
onions
yellow, peeled, chopped |
*
|
| 1 | x |
garlic cloves
small, peeled, crushed |
*
|
| 2 | each |
celery stalks
chopped |
|
| 1 | x |
thyme
fresh, or 1/2 teaspoon dried |
*
|
| 0.5 | each |
bay leaves
|
*
|
| 1.2 | l |
chicken broth
|
|
| 23 | ml |
cheese
low-fat white, such as cottage cheese, farmer's cheese, cream cheese or ricotta |
|
| 15 | ml |
milk, skim, (non fat) powder
|
|
| 118 | ml |
parsley leaves
chervil and chives, minced |
|
Directions
In a large saucepan, heat the oil over a low fire.
Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.
Reduce the heat, cover, and let cook gently for 8 minutes.
Stir occasionally to keep the vegetables from browning.
Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin).
Purée mixture in batches in a blender.
Pour puréed soup through a fine strainer back into saucepan and return to boil.
If it seems too thick, thin with a little hot broth or water.
Pour back into the blender and add the cottage cheese and powdered milk.
Blend 20 seconds. taste for seasoning.
Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
Serve immediately with pumpkin seeds if needed.
