Low Fat Soup Recipes

Ingredients:

1 none

Instructions:

Recently I was at a local restaurant and found they
had pumpkin soup, made without butter! It was rather
like eating hot, liquid pumpkin pie. I asked for the
recipe, and here it is.

I recommend accompanying it with a nice sourdough
bread or something similar.

Cook a medium sized pumpkin, using any method with
which you are comfortable. The new honey pumpkins now
available are really great for this purpose! Scoop
out the cooked pumpkin, and blend it in the blender
adding non-fat milk or rice dream until the desired
thickness is reached. Return to a pan and season with
cinammon, clove, nutmeg and/or pumpkin pie spice to
taste. I don't specify measurements because everyone
has a different idea of how much of these kinds of
spices to use. Heat on low until desired temperature
is reached.

For a really special treat, froth up non-fat milk
(sweetened if desired) with a capuccino machine steam
thingy, and float mounds on the top of the soup with
pumpkin pie spices on top.

I apologize for the randomness of this recipe, but
this is the way it was given to me, and I find myself
experimenting with it often, changing spices, adding
maple syrup for a desert soup, adding thickener for a
pumpking pudding variation. It's great for a cold
night pick-me-up, and kids love it!

Posted by Shoshana Edwards <bree@netcom.com> to the
Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 1