A holiday treat: pumpkin soup



Marie Auer from Catonsville was hoping to find the recipe for the delicious pumpkin soup that is served at the Au Bon Pan restaurant chain.

While we were unable to locate the recipe for the soup served at the restaurant, the recipe sent in by Leo Forsberg from Bordentown, N.J., that I tested made a very tasty soup. Unlike many pumpkin soup recipes, his contains no cream, yet when pureed is beautifully thick and smooth. The addition of the lemon juice and the spices, the coriander in particular, gives the soup a savory, instead of sweet, flavor.

This soup would certainly be a lovely first course for a Thanksgiving meal but would be equally well suited for almost any autumn-themed dinner.

Pumpkin Soup

Serves 4

1 (1 1/2 pound) pumpkin, peeled, seeded and chopped

3 cups chicken stock

1 large leek, sliced

2 teaspoons mixed herbs

1/2 teaspoon coarsely ground pepper

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon ground coriander

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

Combine pumpkin, stock, leek, mixed herbs, pepper, salt, nutmeg and coriander in a saucepan. Bring to a boil; reduce heat. Simmer until pumpkin is tender; stirring occasionally. Process in blender until smooth. Stir in lemon juice and parsley. Add additional salt if desired.

Per serving: 78 calories; 5 grams protein; 1 gram fat; 0 grams saturated fat; 13 grams carbohydrate; 1 gram fiber; 0 milligrams cholesterol; 880 milligrams sodium

Recipe Requests

Helen Heisler of Baltimore is looking for a recipe for Frosted Crab Soup. It has a tomato base.

Norma Pulling of Baltimore is looking for a recipe that appeared in The Sun about 20 years ago for a dish called Linebacker's Lasagna. She says that she lost the recipe and has been "improvising for many years now, but it just isn't the same."

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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