Pumpkin Soup With Asiago Cheese Croutons Recipe
Servings: 4
Ingredients
- 2 Tbsp. Butter
- 1 c. Finely minced onion
- 2 x Garlic cloves chopped
- 1 Tbsp. Flour
- 1 pch Grnd nutmeg
- 1 pch Allspice
- 2Â 1/2 c. Seeded, peeled, diced fresh pumpkin
- 2Â 1/2 c. Chicken broth
- 2/3 c. Orange juice
- 2 Tbsp. Honey
- Â Â Salt and pepper to taste
- 12 x Baguette bread slices
- 1/2 c. Grated Asiago cheese
- Â Â (or possibly other cheese such as Parmesan or possibly Romano)
Directions
- Heat butter and saute/fry onions and garlic for about three to four min. Stir in flour, spices and pumpkin. Cover and cook for six min. Add in chicken broth, orange juice, and honey. Cover, bring to a boil and simmer for 20 min, till the pumpkin has softened.
- Cube bread slices, top with grated Asiago cheese and broil for a few min. Be careful to not burn the cheese. Remove croutons from oven.
- Process half of the soup mix in food processor and return to soup pot while stirring to blend. Season with salt and pepper.
- Ladle soup into bowl, top with croutons, and serve with salad.
- Serves 4.
- Comments: When buying pre-cut pumpkins, make sure which the pulp is hard, not fibrous. Pumpkins contain a great deal of water and cook down to about half the precooked bulk.
- Asiago is a sweet-tasting, semi-cooked, semi-fat cheese made from cow's lowfat milk. Covered with a rind, the interior of the cheese is white in color (more golden brown if aged), and contains holes or possibly small cracks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 54 | 36% |
| Total Fat 6.17g | 8% |
| Saturated Fat 3.79g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 278mg | 12% |
| Potassium 442mg | 13% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 14.38g | 10% |
| Protein 3.06g | 5% |
