Creamy Pumpkin Soup
Ingredients
2 Tbsp. pumpkin seeds, plus 2 tsp.
1-1/4 tsp. canola oil
3/4 medium onion, chopped
1 C. canned pumpkin
2-1/3 C. chicken stock, low fat, low sodium
2/3 C. evaporated skim milk
1 Tbsp. dry sherry plus 1 tsp.
3/4 tsp. cinnamon
freshly ground black pepper, to taste
Cooking Instructions
Preheat the oven to 400 degrees F. Spread the pumpkin seeds on a small cookie sheet. Drizzle 3/4 tsp. of the canola oil on the seeds, and toast the seeds for 5 minutes. Remove from the oven. In a stockpot, heat the remaining oil. Add the onion and sauté for 5 minutes. Add the pumpkin and stock, and bring to a boil. Simmer for 20 minutes. Add the milk, sherry, and cinnamon. Simmer for 5 minutes. To serve, place soup in bowls and top with pumpkin seeds. Grind pepper over each serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)