Cream of Pumpkin Soup

1 Medium baking pumpkin
3/4 cup diced onion
2 cups small diced peeled potato
1 tablespoon fresh garlic puree
1 teaspoon olive oil
6 cups chicken broth
1 teaspoon ground ginger
1 bay leave
1/8 tsp nutmeg
3/4 cup yogurt
salt and white pepper to taste

1. Split pumpkin in half, remove seeds, and bake on greased cookie sheet for 45 minutes at 350 or until soft. Let cool a little then scoop out the pumpkin meat and discard the skin.
2. Saute onions in the olive oil until soft then add the garlic. Cook briefly then add the potato, broth, and bay leaf. Simmer until potatoes are very soft.
3. Next, add the pumpkin meat, ginger, and nutmeg then puree with an immersion blender.
4. Add the yogurt and season with the salt and white pepper.

Number of Servings: 12

Recipe submitted by SparkPeople user ADJ642S.