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Pumpkin Orange Soup with Parmesan Toasts




Source of Recipe


GMA newsletter 10/28/03


List of Ingredients




• 1 can (15 ounces) pumpkin
• 2 cans (14-14.5 ounces each) low-sodium chicken broth
• 1 clove garlic, crushed in a garlic press
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 medium-size orange, rinsed
• 16 slices (½ inch thick) French bread
• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese



Recipe



1. Preheat the broiler.

2. Place the pumpkin, chicken broth, garlic, bay leaf, and thyme in a 2-quart saucepan and heat over the medium-high heat, stirring just to combine. While the mixture is coming to a boil, grate enough orange zest for 1 teaspoon and add this to the soup. Cut the orange in half and juice it. You should have about 1/3 cup. Stir the orange juice into the soup. When the soup comes to a boil, cover the pan and reduce the heat to low. Let the soup simmer, stirring it occasionally, until it is thickened and the flavors blend, 8 minutes.

3. Meanwhile, make the Parmesan toasts: Place the slices of bread on a baking sheet and broil them until they are lightly browned, 1 minute. Remove the baking sheet from the broiler, turn the bread slices over, brush the untoasted side with the olive oil, and sprinkle some of the Parmesan cheese over each slice, dividing it equally among them. Return the bread slices to the broiler and broil until the Parmesan melts, 15-20 seconds. Remove the baking sheet from the broiler and keep the toasts warm until ready to serve.

4. To serve, remove and discard the bay leaf from the soup. Ladle the soup into serving bowls and top each with two Parmesan toasts or pass the toasts separately. Serves 6 to 8 as a starter.