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Continued: Recipes: brie and apple soup, fougasse

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  • Last update: October 9, 2013 - 1:31 PM

• 2 c. half-and-half

1 (15-oz.) can unsweetened pumpkin purée

• 1/2 tsp. salt

• 1/4 tsp. ground white pepper

• 1/4 c. sour cream

• Toasted sunflower seeds


Heat the butter in a heavy soup pot over medium heat. Add the curry powder, onion and carrot. Cook, stirring, until the vegetables are soft, about 10 minutes. Add the stock and simmer, uncovered, for 10 minutes. Transfer to a blender or food processor and process until smooth.

Return mixture to soup pot and stir in the pumpkin, half-and-half, salt and white pepper. Heat over medium heat to a serving temperature. Scoop into soup bowls or pumpkin shells. Top with sour cream and sunflower seeds.

Nutrition information per serving:

Calories 212 Fat 6 g Sodium 310 mg

Carbohydrates 14 g Saturated fat 10 g Calcium 130 mg

Protein 5 g Cholesterol 45 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 bread/starch, 1 fat.

Peppered cheese bread

Makes 2 loaves (24 slices).

Note: Serve with the soup, or use an hors d’oeuvre, topped with hummus or small pieces of meat or cheese. From “The Soup & Bread Cookbook,” by Beatrice Ojakangas.

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