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Peter's Cream Of Pumpkin Soup

Peter's Cream Of Pumpkin Soup is a soups recipe made with Chicken Broth, Low Fat White Cheese, and Non Fat Powdered Milk. Keep it handy for the next time you cook it.

Ingredients

• 5 cup
• 1 1/2 tbsp
• 1 tbsp

Method (preview)

1. 1

   IN A LARGE SAUCEPAN, heat the oil over a low fire.

2. 2

   Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.

3. 3

   Reduce the heat, cover, and let cook gently for 8 minutes.

4. 4

   Stir occasionally to keep the vegetables from browning.

5. 5

   Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin).

6. 6

   Puree mixture in batches in a blender.

7. 7

   Pour pureed soup through a fine strainer back into saucepan and return to boil.

8. 8

   If it seems too thick, thin with a little hot broth or water. (Can be made to this point up to 2 days in advance and refrigerated, loosely covered.) Before serving, reheat soup to boiling.

9. 9

   Pour back into the blender and add the cottage cheese and powdered milk.

10. 10

    Blend 20 seconds.

11. 11

    Taste for seasoning.

12. 12

    Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.

13. 13

    Serve immediately.