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| Pumpkin Leek Soup with Pumpkin Seed Crema October, 2001 Serves 6-8 / Suitable for a quick meal at home or decadent enough for a dinner party, this soup will satisfy your taste buds and your nutritional needs. Pumpkin Seed Crema 1/4 cup pumpkin seeds, roasted 2 tablespoons fresh sage 2 tablespoons low-fat milk 1/2 cup nonfat plain yogurt Soup 3 tablespoons olive oil 1 tablespoon chopped garlic 2 sweet potatoes, peeled and diced 1 small onion, chopped 1 carrot, chopped 2 leeks, chopped 1 medium sugar pumpkin, seeded and cubed (or 3 cups canned pumpkin) 1 32-ounce package vegetable stock 1 cup low-fat milk 1-2 tablespoons chopped sage, to taste 1 pinch ground cloves 1 pinch ground nutmeg 1/8 teaspoon cinnamon Salt and freshly ground pepper, to taste Roasted pumpkin seeds, to garnish Sage leaves, to garnish Pumpkin seed crema, to garnish 1. In blender or food processor, mix all crema ingredients and blend well. Keep refrigerated until use. 2. Heat olive oil in large, heavy-bottomed pot. Add garlic, potatoes, onion, carrot, leeks and pumpkin. Sauté over medium heat until the vegetables have begun to brown, about 7-8 minutes. (If using canned pumpkin, add with stock below.) 3. Add stock and milk; bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-12 minutes. 4. Add sage and pureé mixture in blender or food processor. Add cloves, nutmeg, cinnamon, salt and pepper, to taste. 5. Serve in individual bowls, garnished with a drizzle of pumpkin seed crema, roasted pumpkin seeds and a sprig of sage. Calories 254,Fat 9,Perfat 29,Cholesterol 2,Carbo 41,Protein 7,Fiber ,Sodium |