Thursday, September 4, 2008


I found this recipe in an old cookbook that came with my first Cuisinart, back in the 70's. It's a James Beard recipe, and it's great. I added garlic, subbed fat-free half and half for part of the cream, and subbed Smart Balance for the butter. Other than that, I followed the recipe exactly. Actually, there wasn't too much to follow, because this is a pretty simple recipe. In this case, less is more, because this is a restaurant-quality soup.

Pumpkin Soup
Rating: 10 out of 10
3 Tbsp. Smart Balance buttery spread (or butter)
1 large sweet onion, chopped
2 small garlic cloves, chopped
1/2 tsp. curry powder
2 cups roasted butternut squash (canned pumpkin may be substituted)
1 tsp. sea salt
2-1/2 cups low-sodium chicken broth
1/2 cup heavy cream
3/4 cup fat-free half and half (Land o'Lakes recommended)
For Garnish: chopped fresh parsley

In a large heavy skillet or stock pot, heat the onion in the SB over medium heat till wilted, about 5 minutes. Add the garlic; cover; reduce heat to low and cook about 15 minutes, till onions are soft. Sprinkle with curry powder; cook an additional minute, then add squash and salt and stir together. Puree in a blender; pour into a saucepan with the broth cook over medium heat till ready to boil. Taste to adjust seasonings, adding more salt if needed. Add cream and half and half; reduce heat and just heat through. Garnish each serving with chopped fresh parsley, if desired. Yield: 4-6 servings

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