Recipe - Savory Pumpkin Soup In Pumpkin Tureen

1 lg Fresh pumpkin (about 12
Inches in diameter)
2 One half cup Fresh, cooked pumpkin or
Canned pumpkin
2 cup Vegetable broth
Juice of two oranges
One half cup Dry sherry or apple juice
1 small Onion, chopped
1/3 cup Diced celery
2 Cloves fresh garlic, minced
One half teaspoon Ground cinnamon
1 teaspoon Ground cardamom
One half teaspoon Ground coriander
One half teaspoon Ground cumin
One half cup Nonfat plain yogurt
Chopped fresh parsley for
Garnish

With a heavy knife, cut off top third of pumpkin. Scoop out seeds and
strings and discard. Set aside pumpkin shell.

Puree cooked or canned pumpkin, vegetable broth and orange juice in blender
or food processor. Set aside

In a large soup pot, heat sherry or apple juice over mediumhigh heat. Add
onion, celery and garlic and saute until soft but not browned, about 10
minutes. Add spices; cook, stirring, 3 minutes. Add pumpkin mixture and
bring to a boil. Lower heat to medium and simmer 10 minutes. Reomve from
heat; transfer 1 cup of soup to a small bowl and stir in yogurt. Return to
pot and blend well.

Pour soup into hollowedout pumpkin tureen. Garnish with chopped parsley.

Serves 6.

Helpful hint: If desired, heat pumpkin shell in a 200 deg F oven for 10 to
15 minutes before adding soup. The heated shell will keep the soup warm for
a longer period of time.

Per serving; 100 cal; 3 g prot; 0.2 gr fat; 16 gr carb; 0.1 mg chol; 50 mg
sod; 3 g fiber.

Here's a recipe for pumpkin soup from the October Vegetarian Times.

This soup always impresses guests, because it's served in a tureen made
from a large hollowedout pumpkin. You could also use miniature pumpkins if
you prefer.

From: Michelle Dick artemis Submitted By DONNA WEBSTER
DONNA@WEBSTER.DEMON.CO.UK On MON, 20 NOV 1995 154035 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini