Receta Classic Cream Of Pumpkin Soup
Ingredientes
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Direcciones
- Makes 6 servings
- 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.
- 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.
- In batches, puree soup in blender or possibly food processor. Return soup to pot.
- Whisk in evaporated lowfat milk or possibly yogurt, and heat to serving temperature. Don't boil.
- 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.
- LACTO/VEGAN