Pumpkin Soup

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Prep time: About 20 minutes
Cooking time: About 1 hour

Makes: 10 - 12 servings

    

Ingredients

• 1    pumpkin, 8-9" in diameter, cleaned, peeled, and cubed
• 1    medium yellow onion, sliced
• 2    stalks of celery, sliced
• 1 T.    mild olive oil
• 5 cups   chicken broth
• 1 t.     dried thyme
• 1/4 t.     dried sage
• 1 cup   plain yogurt
• 1     medium tomato, sliced

Directions

1. Start broth, celery, and pumpkin simmering.

2. Saute onion in olive oil several minutes, until starting to brown. Add to broth.

3. Simmer 45 minutes until pumpkin chunks are soft. Mash with potato masher.

4. Add thyme and sage. Stir and simmer 3 minutes.

5. Serve into bowls. Top each with scoop of yogurt and two slices of tomato.

Serve with hot roasted pumpkin seeds.

 

Roasted Pumpkin Seeds

Scrape seeds from pumpkin. Wash and remove any pulpy material.
Spread seeds one-layer thick on cookie sheet.
Sprinkle with salt and bake at 350 deg. F for 40 minutes or until seeds turn light brown.

 

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