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Recipe: Creamy Pumpkin-Sherry Soup

Soups
CREAMY PUMPKIN-SHERRY SOUP

1 pumpkin (3 1/2 pounds), peeled, seeded, and roughly chopped, seeds reserved
1 teaspoon canola oil
1 medium onion, coarsely chopped
3 1/2 cups chicken broth
3/4 cup low-fat buttermilk
1/8 teaspoon ground white pepper
1/4 cup dry sherry

Preheat the oven to 400 degrees F.

Place the pumpkin seeds on a sheet pan and lightly spray or drizzle with vegetable oil; toss well. Toast the seeds until golden, about 12 minutes.

Heat the oil in a large stockpot. Add the onion and saute 4 to 5 minutes, until soft and lightly golden.

Add the pumpkin and chicken broth. Cover and simmer for 40 to 45 minutes, or until the pumpkin is tender.

Transfer pumkin mixture to a food processor and puree.

Return the puree to the stockpot and whisk in the buttermilk, pepper and sherry. Heat through, about 5 minutes.

Serve immediately, sprinkled with the toasted pumpkin seeds.

Source: Great Good Food by Julee Rosso
MsgID: 3159168
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - September 2017 Dai...
Board: Daily Recipe Swap at Recipelink.com
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