Creamy Pumpkin Soup With Amaretti
Note: Amaretti are light and crispy Italian almond macaroons. They are widely available in the cookie aisle of most supermarkets. In this soup, the amaretti add a slight sweetness, which enhances the pumpkin flavor beautifully, without overpowering it or making the soup too sweet. From Meredith Deeds.
• 2 tbsp. unsalted butter
• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 1 (15 oz.) can puréed pumpkin
• 4 c. low-sodium chicken or vegetable broth
• 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. freshly ground black pepper
• 8 amaretti cookies, crumbled, plus more for garnish
• 1/4 c. grated Parmesan cheese, plus more for garnish
• 1/2 c. heavy cream
• 1/2 tsp. white wine vinegar
In a large saucepan, heat the butter over medium heat. Add the onions and cook for about 10 minutes, or until they start to brown. Add the garlic and continue to cook for another 2 minutes. Add the pumpkin, broth, salt, nutmeg and pepper, and bring to a simmer. Reduce the heat to low and continue to simmer for 20 minutes to allow the flavors to develop.
Add the amaretti cookies and Parmesan cheese to the soup and cook for a minute or two to allow the cookies to soften. Let cool for 15 minutes.
Purée the soup in a blender until smooth. You may need to work in 2 or 3 batches. (To avoid splattering when pureeing hot liquids in a blender: Never fill the blender jar more than halfway. Remove the lid insert or leave the lid ajar. Cover the top of the blender with a kitchen towel.)
Pour soup back into the saucepan and add the cream and vinegar. Continue to cook over medium heat for 3 minutes or until hot.
Divide into soups bowls and garnish with any remaining amaretti and cheese.
Nutrition information per serving:
Calories 200 Fat 14 g Sodium 335 mg
Carbohydrates 14 g Saturated fat 8 g Total sugars 5 g
Protein 7 g Cholesterol 40 mg Dietary fiber 3 g
Exchanges per serving: 1 carb, 1 medium-fat protein, 2 fat.