Wednesday, November 10, 2010

Pumpkin Soup

Pumpkin Soup
Servings: 4
Weight Watchers Points: 0 per serving

1 (4 lb) sugar or pie pumpkin
Cooking spray
2 garlic cloves, peeled
4 c. chicken broth
1/2 tsp. dried sage
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. allspice

Preheat oven to 350 degrees. Cut pumpkin in half through its “equator” (that is, not its stem) and scoop out any seeds and fibrous membranes.

Spray a large baking sheet with cooking spray; set pumpkin halves cut-side down on it. Stick a garlic clove under each half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking sheet for 20 minutes.

Scoop soft flesh from shell and into a large blender or food processor fitted with the chopping blade. Add garlic cloves as well as 2 cups of broth. Process or blend until smooth, scraping down inside of canister as necessary.

Pour purée into a large saucepan; stir in remaining broth, sage, salt, cinnamon and allspice. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes to blend the flavors.

NOTES: We haven't tried this recipe yet.

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