Preparation / Directions:
Preheat the oven to 400øF. Spread the pumpkin seeds on a small cookie sheet. Drizzle 3/4 tsp. of the canola oil on the seeds and toast the seeds for 5 minutes. Remove from the oven. In a stockpot, heat the remaining oil. Add the onion and saut‚ for 5 minutes. Add the pumpkin and stock and bring to a boil. Simmer for 20 minutes. Add the milk, sherry, and cinnamon. Simmer for 5 minutes. To serve, place soup in bowls and top with pumpkin seeds. Grind pepper over each serving.
NOTES : Prep: 5 min, Cook: 25 min.
|
Nutritional Information:
calories 131, fat 5.1g, 36% calories from fat, cholesterol 2mg, protein 8.3g, carbohydrates 12.6g, fiber 1.7g, sodium 507mg. |
