This Thanksgiving soup has but 65 calories per serving. Peter Kump - Prodigy Guest Chefs Cookbook
- 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)
- In a large saucepan, heat the oil over a low fire.
- Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.
- Reduce the heat, cover, and let cook gently for 8 minutes.
- Stir occasionally to keep the vegetables from browning.
- 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).
- Puree mixture in batches in a blender.
- Pour pureed soup through a fine strainer back into saucepan and return to boil.
- 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).
- Before serving, reheat soup to boiling.
- Pour back into the blender and add the cottage cheese and powdered milk.
- Blend 20 seconds.
- Taste for seasoning.
- Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
- Serve immediately.
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