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Title: Creamy Pumpkin Soup Categories: Soups, Veggie Yield: 2 Servings 1 sm Onion, finely chopped 1/2 md Green pepper, chopped 1 ts Vegetable oil 8 oz Canned solid-pack pumpkin Puree (unseasoned) 14 oz Can chicken broth 1 ts Ground cumin 2 tb Cilantro (fresh coriander), Chopped 2 Whole leaves for granish, or Substitute with Fresh parsley if Unavailable) 1/4 c Plain nonfat yogurt 1 pn Crushed red pepper flakes 1. In medium saucepan over high heat, cook the chopped onion and green pepper in the vegetable oil until the onions are translucent, about 2 minutes. 2. Lower the heat to medium-high and add pumpkin puree and chicken broth; stir with wire whisk until smooth. Heat to boiling, stirring constantly, and cook for 2 minutes more. 3. Stir in cumin and cilantro. Pour soup into invididual serving bowls, place a tablespoon of plain, nonfat yogurt in the center of each one and swirl. Sprinkle each with crushed red pepper flakes and garnish with a a cilantro leaf. Posted to MM-Recipes Digest V4 #302 by Hank & Anne Reintges |