Monday, October 11, 2010

Pumpkin Soup

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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Anonymous said...

If you can't find pumpkin you can substitute butternut squash. It would be really close.

Candace said...

Leeks? Hmmm...