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Pumpkin-Sherry Soup

This recipe comes from Great Good Food. We had it last fall using winter squash. I’m not a great winter squash fan, but it was good. Serves 8.

3 1/2 pounds pumpkin peeled, seeded, and roughly chopped (save seeds)
1 teaspoon canola oil
1 medium onion, coarsely chopped
31/2 cup chicken broth
3/4 cup low-fat buttermilk
1/8 teaspoon white pepper
1/4 cup dry sherry

1. Preheat the oven to 400. Place the pumpkin seeds on a sheet pan and lightly spray with vegetable oil, toss well. Toast the seeds until golden, about 12 minutes.

2. Heat the oil in a large stockpot. Add the onion and sauté 4-5 minutes, until soft and lightly golden. Add the pumpkin and chicken broth. Cover and simmer for 40-45 minutes, or until the pumpkin is tender. Transfer to a food processor and puree. Return the puree to the stockpot and whisk in the buttermilk, pepper and ;sherry. Heat about 5 minutes.

3. Serve immediately, sprinkled with the toasted pumpkin seeds.

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