Pumpkin Soup
We had a good-sized pumpkin that we hadn't carved on Halloween. Today I thought I'd make soup from it. I cut it in half, and put the seeds and guts in a pot of water with two carrots, an onion, a turnp, a celery rib, a spring of parsley, and salt. Brought that to a boil and then simmered for half an hour or so. Then saved the broth, got rid of everything else.
I took the two halves of the pumpkin, put them skin down in a 400 degree oven and roasted it for about an hour. Took it out. When it cooled, I peeled it, chopped the meat into cubes; I'm using about half of it in the soup. In a dutch oven, I sauteed a yellow onion in a tablespoon of butter till it was clear, then dumped in the pumpkin meat and the broth. Seasoned it with some salt, cinnamon, nutmeg and a bunch of curry seasoning. Peeled and chopped two apples. It's been simmering for a couple of hours, I used a potato masher to smash up a bunch of the pumpkin chunks. It's really good, and aside from the butter fat free. Looks to be about 8 servings to me. So it's really low-cal (pretty close to 0 Weight Watcher's points, as the only things in it with points are the butter, the apple, and the onion).
This recipe is sort of an mixture of stuff I found from searching for "roast pumpkin soup" on Google; the broth in particular. I have a bunch of pumpkin left over; I'll see how well it freezes.
5:19:33 PM Permalink
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