Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!dca1-feed4.news.digex.net!dca1-hub1.news.digex.net!intermedia!europa.netcrusader.net!128.230.129.106!news.maxwell.syr.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Cream Of Tomato & Pumpkin Soup Followup-To: rec.food.cooking Date: 5 Nov 1999 10:55:56 -0700 Organization: attcanada.net Lines: 28 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <008301bf2622$fe6d9040$11a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:37147 Low-Fat Cream Of Tomato & Pumpkin Soup (high fiber) 2 teaspoons vegetable oil 1 large onion, chopped 4 cups vegetable stock One 28-ounce can stewed tomatoes (no spices added) 2 Tablespoons maple syrup 4 cups pumpkin or butternut squash puree 1/8 teaspoon white pepper Salt to taste In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes. Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives. Makes 4 to 6 servings. Calories 129 Fat 2 g Fiber 4.6 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.