Herbed Pumpkin Soup

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by Rod
(Dallas, TX)

If pumpkin pie could be a soup this might be the recipe, a familiar pumpkin flavor with orange highlight and gentle sweetness. Served with
cooked brown rice and sauteed onions (try a drizzle of fresh orange juice), this soup becomes an inviting main course. Or serve with pie pastry fingers, baked on a cookie sheet then dusted with powdered sugar and a little cinnamon.
Ingredients:
2 1/2 cups vegetable broth
2 cups lowfat milk
2 15-oz cans pumpkin puree
1/4 cup brown sugar
2 tbsp dried chives
1/2 tsp dried basil, optional
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp black pepper
1/4 tsp salt
1/2 tsp organic orange oil
1 cup diced fresh chives for garnish
2 cups nonfat, plain yogurt for garnish
Directions:
1. In a large saucepan, combine vegetable broth and milk; heat until very warm.

2. Add remaining ingredients, stir well and simmer 20 min., stirring occasionally.

3. Serve hot with garnish of fresh chives and nonfat, plain yogurt.

Notes:

1) For creamier soup, whisk in 1/4 cup nonfat yogurt after soup is removed from heat and allowed to cool 5 min. (sour cream or half & half may be substituted).

2) To increase orange flavor, add 1/2 tsp orange oil to ingredients.

3) For a main dish, also serve cooked brown rice with sauteed onions.

4) For more intense flavors, increase ingredients to 1/3 cup brown sugar, 1 1/2 tsp ground cinnamon, 1/2 tsp nutmeg and 1/4 tsp ground ginger. Soup may be thinned with extra milk (try 1/3 cup).