Pumpkin Vegetable Soup

Course : Soups
Serves: 4
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1 Tablespoon olive oil
1/2 cup chopped onion
2 medium leeks -- thinly sliced
2 cups cooked pumpkin puree -- fresh or canned
1 large potato -- diced
4 large plum tomatoes -- peeled and diced
4 cups chicken or vegetable stock
2 teaspoons salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1/2 teaspoon cumin
1/2 cup chopped celery
1 cup whole milk
1/2 cup plain yogurt

Preparation / Directions:

Sauté chopped onion and leeks with oil in a heavy saucepan over medium-low heat, until onion is transparent. Stir in remaining vegetables (minus parsley), stock, salt, pepper and Tabasco sauce. Cover and simmer for 30 minutes or until vegetables are tender. Cool, add yogurt then purée in a blender or food processor until slightly chunky. Return to the saucepan, add milk and parsley then simmer for 10 minutes without boiling. Serve with crackers or croutons. 8 Servings


Nutritional Information:

649 Calories (kcal); 28g Total Fat; (36% calories from fat); 21g Protein; 86g Carbohydrate; 49mg Cholesterol; 4567mg Sodium

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