Pumpkin-Apple Soup

Preparation

1. Step 1

   Preheat the oven to 375 degrees. Halve the pumpkin lengthwise and place cut side up in a foil-lined shallow baking dish. Cover with more foil. Bake for 45 to 50 minutes, or until easily pierced with a knife. This step can be done as much as a day ahead of time. When cool enough to handle, scoop out and discard the seeds and fibers. Peel and cut the flesh into large dice.

   Step 2

   Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the pumpkin, apples, water with bouillon cube, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes, or until the pumpkin and apple are completely tender.

   Step 3

   Transfer the solid ingredients to a food processor and puree completely, or leave it rather chunky. You can also puree just half of the solid ingredients for a more textured soup, if you prefer. Transfer back to the soup pot. Or insert an immersion blender into the soup pot and process to the desired consistency.

   Step 4

   Stir in enough rice milk to give the soup a slightly thick consistency. Stir in the optional creamer, then season with salt and pepper and remove from the heat.

   Step 5

   Serve at once, or allow the soup to stand off the heat for an hour or two. Taste to adjust the seasonings, then heat through before serving. Garnish each serving with a sprinkling of chopped nuts and parsley, if desired.

2. Nutrition Information

   Step 6

   Per serving:

   Step 7

   Calories: 172

   Step 8

   Total fat: 8g

   Step 9

   Protein: 4g

   Step 10

   Fiber: 5g

   Step 11

   Carbohydrate: 25g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 60mg