Pumpkin Veggie Soup
By Aaron M. and Rebecca S. from Acton-Boxborough Regional High School, Acton MA.
Description
This soup combines the seasonal taste of pumpkin combined with fresh vegetables and seasonings. It is a perfect side dish.
Nutrition Facts
Serving size: 1 cup
| Calories | 125 |
| From Fat | 24% |
| From Saturated Fat | 6.5% |
| From Sugar | 29% |
| Sodium | 112mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Pumpkin puree | 3 cups | 25 Cups |
| Onion, chopped | 1 cup | 8 Cups |
| Carrots , peeled and diced | 1 cup | 8 Cups |
| Celery , diced | 1 cup | 8 Cups |
| Olive oil | 1 Tbsp | 0.5 Cups |
| Garlic cloves, chopped | 3 Tbsp | 1.5 Cups |
| Bay leaves | 2 | 16 |
| peppercorn | 1 Tbsp | 0.5 Cups |
| thyme | 1 tsp | 3 Tbsp |
| low sodium chicken stock | 4 Cups | 33 Cups |
| cinnamon | 1 tsp | 3 Tbsp |
| paprika | 1 tsp | 3 Tbsp |
| low-fat vanilla yogurt | 1 cup | 3 Tbsp |
| Salt | 0.5 tsp | 1.5 Tbsp |
Preparation
For 6 Servings: Warm the olive oil in a large pot over medium heat. Saute the carrots, celery, onion and garlic until onions are translucent for about 5 to 10 minutes. Add the dry spices and the thyme. Add the pumpkin puree and chicken stock. Bring to a boil and simmer for about 15 minutes. Using a handblender, blend smooth. Season. Put back in a pot to gently simmer. Finish with yogurt and adjust the seasonings.
Adjustments for 50 Servings: Saute vegetables in a pot 5 Gallons or larger. Saute the carrots, celery, onion and garlic until onions are translucent for about 5 to 10 minutes. If working with a pot only 5 gallons, then you may need to work in batches and then combine once all are sauteed. Add the dry spices and the thyme. Add the pumpkin puree and chicken stock. Bring to a boil and simmer for about 15 minutes. In barches, add mixture into a blender and blend until smooth. Season. Put back in the large pot to gently simmer. Finish with yogurt and adjust the seasonings.
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