Peter's Cream of Pumpkin Soup

== Description ==
This Thanksgiving soup has but 65 calories per serving. Peter Kump - Prodigy Guest Chefs Cookbook
== Ingredients ==
* 1 tsp safflower oil
* 1 lbs pumpkin, fresh, cut in chunks or canned pumpkin
* 1 yellow onion, peeled and chopped
* 1 small garlic clove, peeled and crushed
* 2 celery stalks, chopped
* 1 stalk fresh thyme or ½ tsp -dried thyme
* ½ bay leaf
* 5 cups chicken broth
* 1½ tbsp low-fat white cheese such as cottage cheese, farmer's cheese, cream cheese or ricotta
* 1 tbsp non-fat powdered milk
* ½ cup parsley, chervil and chives, (minced)
== Directions ==
# In a large saucepan, heat the oil over a low fire.
# Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.
# Reduce the heat, cover, and let cook gently for 8 minutes.
# Stir occasionally to keep the vegetables from browning.
# 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).
# Puree mixture in batches in a blender.
# Pour pureed soup through a fine strainer back into saucepan and return to boil.
# 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.
# Pour back into the blender and add the cottage cheese and powdered milk.
# Blend 20 seconds.
# Taste for seasoning.
# Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.
# Serve immediately.
Category:Celery Recipes
Category:Cottage cheese Recipes
Category:Cream cheese Recipes
Category:Farmer cheese Recipes
Category:Low-calorie Recipes
Category:Pumpkin Soup Recipes
Category:Ricotta cheese Recipes
Category:Thanksgiving Soups
Category:Yellow onion Recipes
Category:Chervil Recipes