Monday, October 11, 2010
This weekend, besides my sister's incredibly easy pumpkin cupcakes, I cooked two pumpkins for soup. Last year I found this great low-calorie/low fat recipe. Unfortunately, when I went to make it this spring, there was no pumpkin to be found. So, this year I'm freezing some.
Thought I'd share:
2 Leeks chopped (white and light green parts)
1 can of Pumpkin or 2 cups baked fresh pumpkin
16 oz. can Garbanzo beans (rinsed)
2 c. Chicken broth
1/2 c. Cooking sherry
1 1/2 t. Oregano
1 t. White pepper
Salt to taste
In a pot, sauté leeks in 1 t. Olive oil. Add remaining ingredients over medium heat. Blend with hand held emulsifier/blender. Garnish with Parmesan cheese and parsley.
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