Wednesday, October 28, 2009

Easy Pumpkin Soup

I LOVE pumpkins! They're the calorie-conscious gal's answer to the sweet potato, among many other glorious things. I picked up a couple different pumpkins from Berkeley Bowl and the white skinned, orange-yellow fleshed guy was a big let down. Hardly any taste. So what to do? Make a soup! No point risking a baked good disaster.

For this soup I employed an easy technique I picked up from a Belgian friend, which uses a handheld blender. If you don't have one (get one, they're cheap and fantastic) you can just use a regular blender or food processor. It tastes especially great on a cold night with some fresh, crusty bread and sweet butter.

Pumpkin soup:
1 small-medium pumpkin (butternut or acorn squash should sub nicely)
1.5 large veggie bouillon cubes, or 3 small
about 4 cups of water
3 garlic cloves
1 medium onion
1/2 apple (I used pink lady, but any sweet-tart variety will do)
1/2 T turmeric
1/2 T cumin
1 t cinnamon
1/2 cup plain yogurt
salt and pepper to taste

goat cheese
raw pumpkin seeds
fresh parsley

Preheat the oven to 375F, pierce the pumpkin four times near the stem and bake for 45-60 minutes until tender. Once it has cooled enough to handle, remove the skin and chop. Place in a big pot with the next ingredients through the apple. Fill with enough water to cover and bring to a boil. Reduce to a mild boil until all of the ingredients are tender enough for a wooden spoon to break apart, about 20-30 minutes. Add the spices and stir for about a minute. Turn off the flame, add the yogurt, and blend. If you have a hand blender, you can put that directly into the pot. Otherwise, just dump into a blender or food processor and blend until smooth and thick. If you prefer a thinner soup, add more water or stock. Add salt and pepper to taste. Garnish and get warm!
4 servings at about 100 calories