2 firm ripe pears, divided
2 tbsp Olive oil
1 3 1/2 lb cooking pumpkin, peeled, seeded and cut into 1/2 inch cubes (about 7 1/2 cups)-can use butternut squash
1 yellow onion, finely chopped
2 tbsp finely chopped fresh sage leaves
1/2 tsp ground allspice
1/2 tsp each sea salt and fresh ground black pepper, plus additional to taste
5 cups low sodium vegetable broth ( can make your own)
1 tbsp fresh lime juice
1. Dice 1 1/2 pears and set aside.
2. In a 6 quart stockpot on medium-high heat, heat oil. Add Pumpkin and cook, stirring occasionally, for 2 minutes. Add onion and cook, stirring occasionally, for 4 minutes. Stir in diced pear, sage, allspice, 1/2 tsp each salt and pepper and cook, stirring occasionally, until vegetables are crisp-tender, about 4 minutes. Add broth, scraping up any browned bits in the pot with the spoon. Bring to a boil, then reduce to a simmer and cook until pumpkin and pear are very tender, 6 - 8 minutes.
3. Using an immersion blener, carefully puree soup. ( Alternatively, puree soup in an upright blender, in batches, remove plastic lid in cover and and cover top with a kitchen towel to allow steam to escape.)
4. Cut remaining 1/2 pear into matchsticks. In a medium bowl, combine matchsticks with lemon juice, stirring to coat. Cover mathsticks and set aside in the refridgerator until needed.
5. To serve, reheat soup on medium, stirring occasionally, until heated though. Season with additional salt and Pepper. Garnish with pear matchsticks.
Nutrients Per Serving (as per recipe): 1 cup Pumpkin and Pear Soup and 1 tbsp Pear matchsticks:
Calories 84, Total Fat 3 g, Sat. Fat 1 g,
Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Carbs 14 g,
Fiber 2 g, Sugars 6 g, Protein 1g, Sodium 168 mg,
Cholesterol 0 mg
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