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
Garnish:
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
