MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Cream of Pumpkin Soup
 Categories: Soup
      Yield: 6 servings
 
      1 lb Pumpkin or winter squash
           Peeled; seeded, and cubed
      3 c  Vegetable stock or water
      2 md Onions; roughly chopped
      1    Bay leaf
    1/2 ts Dried thyme
    1/4 ts Nutmeg
           Salt and pepper; to taste
      1 c  Evaporated lowfat milk or
           Soy
           Yogurt
      2 tb Nonfat sour cream or
           Soy yogurt
     20    Minutes.
 
  Makes 6 servings
  
  Soy yogurt is an interesting departure from dairy sour cream or
  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.
  
  1. 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 until pumpkin is render, 15 to
  
  2. In batches, puree soup in blender or food processor. Return soup
  to pot. Whisk in evaporated milk or yogurt, and heat to serving
  temperature. Do not boil.
  
  3. Ladle soup into bowls. Top each with 1 teaspoon sour cream or
  yogurt, and cut through with a skewer or knife for a swirled effect.
  
  LACTO/VEGAN
  
  PER SERVING: 130 CAL (12% from fat). 6g PROT. 2g FAT. 21g CARB,
      462 mg SOD. 7 mg CHOL. 3g FIBER
  
  Recipe by: Veggie Life Magazine, November 1998, page 48
  
  MM by Helen Peagram by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
  on Apr 15, 1999, converted by MM_Buster v2.0m.
 
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