Recipe - Gingerly Pumpkin Soup

2 teaspoon Vegetable oil
2 lg Shallots;, minced
1 small Yellow onion; chopped
One half tablespoon Fresh ginger root; grated
2 cup Pumpkin puree
1 cup Orange juice
2 cup Defatted chicken stock
1 teaspoon Salt
1 teaspoon Orange zest
One half teaspoon Pepper
1/8 teaspoon Ground cloves
2 tablespoon Fresh parsley; minced

1. Heat the oil in a soup pot over low heat. Saute the shallot, onion and
ginger in the oil until the onion is soft and golden. Be careful not to
scorch the ginger.

2. Add the pumpkin, orange juice, stock, salt, zest, pepper and cloves.
Simmer for 10 minutes over medium heat.

3. Garnish with parsley.

112 calories 6 G Protein 2 G Fat 21 G Carbohydrate 386 MG Sodium 0
MG Cholesterol

Recipe by: Wholehearted CookingTerry Blonder

Posted to TNT Prodigy's Recipe Exchange Newsletter by
phinehas@teleport.com on Nov 02, 1997