Recipe - Pumpkin Soup (Mccartney)

1 Three fourths pound Pumpkin; cleaned and cut OR
4 cups pumpkin cubes
1 One half qt Water
2 tablespoon Olive oil
2 Onions; chopped
Three fourths cup Chopped parsley
Sea salt
Freshly ground black pepper;
to taste

In a large saucepan, simmer pumpkin cubes in the water until they are very
tender.

Meanwhile, heat oil in a frying pay and saute onions until golden.

Puree pumpkin and liquid in a blender or food processor, or press through a
strainer, and return to pan. Add the sauteed onions and parsley. Season to
taste and heat through.

(PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent
calories from fat); 0 mg cholesterol; 120 mg sodium.Note: Analysis includes
One fourth teaspoon salt.)

From The Detroit News Home Page Date Mon, 17 Oct 1995

Notes: This warming soup can be garnished with toasted pumpkin seeds.

1998 Hanneman/McBuster

Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown)

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 21,
1998