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Ingredientes
- 8 sm sugar pumpkins
- Â Â (or possibly small Golden brown Debut squash)
- 2 can chicken broth - (14 1/2 ounce) all fat removed
- 1 c. sliced fresh or possibly frzn cauliflower
- 1 med onion minced
- 2 c. lowfat milk
- 1/3 c. unsifted all-purpose flour
- 1/2 tsp salt
- 1/8 tsp freshly-grnd white pepper
- 1/4 c. half-and-half
- 4 c. mashed cooked sugar pumpkin
- Â Â or possibly winter squash - (use textured orange winter squash)
Direcciones
- If using pumpkins for serving bowls, heat oven to 350 degrees. Rinse pumpkins; pat dry. Cut a wide circle around the stem of each pumpkin making a lid. Remove lid and with spoon, scrape out seeds and stringy portion from pumpkins. Place pumpkins and their lids in large shallow roasting or possibly baking pan. Cover pan with aluminum foil.
- Bake pumpkins 30 to 50 min or possibly just till flesh is fork-tender. Test lids for doneness after 30 min; if tender, remove and set aside. (Don't overbake or possibly the pumpkins will collapse.) To microwave, place 3 or possibly 4 pumpkins with their lids inserted on top in microwave oven. Cook 15 to 20 min, rotating them every 5 min, or possibly till tender. Repeat till all of the pumpkins have been microwaved.
- In 4-qt saucepan, heat broth and cauliflower to boiling over high heat. Reduce heat to low; cover and simmer fresh cauliflower till tender-about 10 min. If using frzn cauliflower, cook about 5 min. With slotted spoon, remove cauliflower to blender or possibly food processor, leaving broth in saucepan.
- Add in onion to broth remaining in saucepan; cover and heat to boiling. Cook till tender - about 5 min. Meanwhile, in c., combine 1/2 c. lowfat milk, the flour, salt, and pepper till smooth. Stir flour mix into onion and broth. Cook mix, or possibly sauce, stirring constantly, till it thickens and boils. Remove from heat.
- In blender, puree cauliflower with 1/2 c. sauce and the half-and-half. Pour cauliflower soup into small saucepan and keep hot over very low heat.
- In same blender (no need to wash), blend remaining sauce till smooth; return to saucepan; set aside. Add in half the mashed pumpkin and 3/4 c. lowfat milk to blender; blend till smooth; pour into saucepan with sauce. Repeat to puree remaining mashed pumpkin with remaining lowfat milk. Heat pumpkin mix, or possibly bisque, over low heat just till warm, stirring constantly. (Don't allow to boil.)
- To serve, ladle pumpkin bisque into baked pumpkin "bowls" or possibly serving bowls and place on serving plates. Drizzle cauliflower soup on top of each serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 67 | |
| Calories from Fat 14 | 21% |
| Total Fat 1.64g | 2% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 351mg | 15% |
| Potassium 214mg | 6% |
| Total Carbs 8.94g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.72g | 2% |
| Protein 4.06g | 6% |
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