Peter's Cream of Pumpkin Soup

Description
This Thanksgiving soup has but 65 calories per serving. Peter Kump - Prodigy Guest Chefs Cookbook

Ingredients

 * 1 tsp safflower oil
 * 1 lbs pumpkin, fresh, cut in chunks or canned pumpkin
 * 1 yellow onion, peeled and chopped
 * 1 small garlic clove, peeled and crushed
 * 2 celery stalks, chopped
 * 1 stalk fresh thyme or ½ tsp -dried thyme
 * ½ bay leaf
 * 5 cups chicken broth
 * 1½ tbsp low-fat white cheese such as cottage cheese, farmer's cheese, cream cheese or ricotta
 * 1 tbsp non-fat powdered milk
 * ½ cup parsley, chervil and chives, (minced)

Directions

 * 1) In a large saucepan, heat the oil over a low fire.
 * 2) Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.
 * 3) Reduce the heat, cover, and let cook gently for 8 minutes.
 * 4) Stir occasionally to keep the vegetables from browning.
 * 5) Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin).
 * 6) Puree mixture in batches in a blender.
 * 7) Pour pureed soup through a fine strainer back into saucepan and return to boil.
 * 8) If it seems too thick, thin with a little hot broth or water (can be made to this point up to 2 days in advance and refrigerated, loosely covered).
 * 9) Before serving, reheat soup to boiling.
 * 10) Pour back into the blender and add the cottage cheese and powdered milk.
 * 11) Blend 20 seconds.
 * 12) Taste for seasoning.
 * 13) Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
 * 14) Serve immediately.