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Recipe: Pumpkin orange soup with Halloween croutons

Servings

: 2-3

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Total Time

: 50 minutes

Note

: This is a vegetarian recipe.

2 tablespoons butter

1 small onion, chopped

1 (15-ounce) can pumpkin puree

3 cups vegetable broth

1/2 cup orange juice

1 teaspoon grated orange zest

2 slices white or wheat bread

Salt, pepper

1. Melt 1 tablespoon butter

in medium saucepan. Add onion and cook over medium-low heat until softened, about 5 minutes. Add pumpkin puree and cook, stirring, 2 to 3 minutes. Add broth, orange juice and orange zest. Bring to boil then cover, reduce heat to low and simmer 15 minutes.

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2. While soup is cooking

, make croutons. Use kitchen shears or scissors to cut 4 or 5 (2-inch) pumpkin shapes from bread. Melt remaining butter in small skillet over medium heat and fry croutons until golden brown, about 2 minutes per side. Lift croutons from skillet using spatula, and use toothpick to poke out eyes, noses and mouths on each to make jack-o'-lanterns. Set aside.

3. Finish soup by pureeing

in blender until smooth. Add salt and pepper to taste. Pour soup into bowls and top each with finished croutons.

Each serving

: 198 calories; 1,263 mg sodium; 21 mg cholesterol; 9 grams fat; 27 grams carbohydrates; 4 grams protein; 1.79 grams fiber.

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