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Receta Classic Cream Of Pumpkin Soup
by Global Cookbook

Classic Cream Of Pumpkin Soup
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  Raciónes: 6

Ingredientes

  • 1 lb pumpkin or possibly winter squash peeled, seeded, and cubed
  • 3 c. vegetable stock or possibly water
  • 2 med onions, roughly minced
  • 1 x bay leaf
  • 1/2 tsp dry thyme
  • 1/4 tsp nutmeg Salt and pepper, to taste
  • 1 c. evaporated lowfat lowfat milk or possibly soy yogurt
  • 2 Tbsp. nonfat lowfat sour cream or possibly soy yogurt

Direcciones

  1. Makes 6 servings
  2. Soy yogurt is an interesting departure from dairy lowfat sour cream or possibly yogurt. It's a very good choice for this soup because of the subtle fruity flavor it gets from the grape juice commonly used in culturing it.
  3. In large pot, combine pumpkin, stock, onions, bay leaf, thyme, nutmeg, salt, and pepper. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer till pumpkin is render, 15 to 20 min.
  4. In batches, puree soup in blender or possibly food processor. Return soup to pot.
  5. Whisk in evaporated lowfat milk or possibly yogurt, and heat to serving temperature. Don't boil.
  6. Ladle soup into bowls. Top each with 1 tsp. lowfat sour cream or possibly yogurt, and cut through with a skewer or possibly knife for a swirled effect.
  7. LACTO/VEGAN