* Exported from MasterCook *
PUMPKIN SOUP WITH FRESH CRANBERRIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fruits
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----NORMA WRENN NPXR56B-----
1 tb Olive oil
1 lb Cubed, peeled and seeded
Pumpkin pulp <<>>
2 c Canned solid-pack pumpkin
2 c Peeled, cored and diced
Quince or tart green apples
1/2 c Cranberries
1/3 c Chopped onion
1/3 c Chopped celery
1/4 c Chopped carrot
1/2 ts Minced peeled fresh ginger
1 t Salt
1/4 ts Pepper
pn Ground cinnamon
pn Ground nutmet
2 1/2 c Water
1 c (or more) cranberry juice
Cranberries:
1/2 c Cranberries
2 tb Water
1 tb Sugar
1 tb Honey
1 c Plain nonfat or low-fat
Yogurt
For Soup: Heat olive oil in heavy large saucepan over
medium-low heat. Add fresh pumpkin, if using, and next
6 ingredients and cook until onion is tender, stirring
occasionally, about 15 minutes. Mix in salt, pepper,
cinnamon and nutmeg. Add water and 2 cup cranberry
juice and bring to boil. Reduce heat, cover and
simmer until vegetables are very tender, stirring
occasionally, approximately 20 minutes.
For Cranberries: Meanwhile cook cranberries, water
and sugar in heavy small saucepan over medium heat
until cranberries pop, about 4 minutes.
Transfer soup to blender or processor. Add canned
pumpkin, if using, and puree. If not completely
smooth, work through fine strainer set over bowl. Add
more cranberry juice if thinner consistency is
desired. Stir in honey. Adjust seasoning with salt and
pepper. (Can be prepared 1 day ahead. Cool. Cover soup
and cranberries separately and chill. Reheat before
serving.)
Ladle soup into bowls. Spoon 1 tablespoon yogurt into
each. Top with cranberries and serve.
Source: Bon Appetit Favorite Restaurant Recipes; La
Caravelle, New York
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