Pumpkin soup (mccartney)

6 Servings

Ingredients

Quantity Ingredient
1¾ pounds Pumpkin; cleaned and cut OR 4 cups pumpkin cubes
1½ quart Water
2 tablespoons Olive oil
2 Onions; chopped
¾ cup Chopped parsley
Sea salt
Freshly ground black pepper; to taste

Directions

In a large saucepan, simmer pumpkin cubes in the water until they are very tender.

Meanwhile, heat oil in a frying pay and saute onions until golden.

Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan. Add the sauteed onions and parsley. Season to taste and heat through.

(PER SERVING: 89 calories; 4.9 g fat (⅗ g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium.Note: Analysis includes ¼ teaspoon salt.)

>From The Detroit News Home Page Date Mon, 17 Oct 1995 Notes: This warming soup can be garnished with toasted pumpkin seeds.

1998 Hanneman/McBuster

Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown) Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 21, 1998

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