The pureed pumpkin in this soup lends such a rich, smooth texture that it's nearly impossible to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. Adapted from The Vegetarian Resource Group http://www.vrg.org/recipes/vjpumpkin.htm

Ingredients

2	teaspoons vegetable oil
1	large onion, chopped
4	cups stock, vegetable
28	ounces tomatoes, can stewed (no spices added)
2	tablespoons maple syrup
4	cups pumpkin or butternut squash puree
1/8	teaspoon white pepper
1	salt to taste

Directions

1. In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
   
   
2. Pour tomatoes and maple syrup into the food processor and puree. Add to pot above.
   
   
3. Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.
   
   
4. Garnish with finely chopped chives.
   
   
5. Total Calories Per Serving: 129; Fat: 2 grams
   
   

Categories

First Course, Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in iron High in manganese High in magnesium High in potassium Very high in vitamin A Very high in vitamin C

Bad points Very high in sodium Very high in sugar