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Butternut/Pumpkin: Harvest Pumpkin Soup

Source of Recipe

Eating Well, Nov 1997


List of Ingredients

1 tablespoon canola oil
2 onions -- chopped
2 large carrots -- peeled and chopped
2 medium potatoes--cut into 1-inch cubes
1 cup dry sherry
8 cups reduced-sodium chicken broth -- defatted
6 cups cubed fresh pumpkin-or butternut squash--3 pounds
1 cinnamon stick
1 bayleaf
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
salt & freshly ground black pepper -- to taste
1/2 cup nonfat plain yogurt
1/4 cup chopped pistachios


Recipe

In an 8-quart soup pot, heat oil over medium heat. Add onions, carrots and potatoes. Cook, stirring occasionally, until tender but not browned, 10 to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes. Add chicken broth, pumpkin (or squash), cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, 35 to 45 minutes. Remove bay leaf and cinnamon stick.

In a blender or food processor, puree vegetable mixture in 4 batches. Return to pot and warm over low heat. Add nutmeg and season with salt and pepper. (The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) Ladle soup into warmed bowls; garnish with a swirl of yogurt and a sprinkling of pistachios. Serves 12.