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Pumpkin Soup

Categories: Halloween, Low-fat, Thanksgiving, Vegetarian
Type: Soups and Stews

Savory pumpkin soup is the perfect tummy-warming lunch or dinner for fall and winter.

Serves: serves 4


  • 11/2-lb (750-g) piece of pumpkin
  • 1 tsp olive oil
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 3 cups vegetable stock
  • 2 carrots, finely grated
  • 2 tbsp chopped parsley
  • whole-wheat garlic croutons

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  1. Preheat the oven to 275°F (140°C).
  2. Cut the pumpkin into wedges, skin and all, remove seeds, put the pumpkin in an ovenproof dish, and bake for half an hour.
  3. Drain off the surplus water and reserve. Remove the pumpkin skin.
  4. Heat the oil in a heavy-bottomed pan and cook the onion, the garlic, and the bay leaf for a few minutes over medium-low heat.
  5. Add the stock, the pumpkin, and its water, and simmer for 30 minutes.
  6. Stir in the grated carrots, add the chopped parsley, adjust the seasoning, and serve with the croutons.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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