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Pumpkin Soup




Source of Recipe


unknown


List of Ingredients




1 small pumpkin (about 2 pounds) cleaned, seeds and
membranes removed
1 large onion, minced
2 garlic cloves, crushed
Olive oil as needed
1 Tablespoon fresh parsley chopped
1 Tablespoon thyme chopped
1 Tablespoon fresh basil chopped
Salt & pepper to taste
2 packets Splenda
1 cup Cream (or for dairy free diets, use chicken broth)
2 Tablespoons Butter
2 Tablespoons Soy sauce
Sour cream
2 Tablespoons chives chopped

Recipe



Cut pumpkin into pieces, then steam until tender. Remove
peel from pumpkin. Save steaming juices. Sauté onion &
garlic in a little olive oil until transparent. Puree
onion, & garlic in a food processor adding reserved juice
from pumpkin.

Return puree to a saucepan then add spices, salt & pepper,
cream, butter & soy sauce. If soup is too thick, thin with a
little water, cream or chicken stock. Heat but do not boil.
Garnish with chives and a dollop of sour cream.