Recipe courtesy of Massel
2 tsp. parsley, chopped
1/2 cup low fat evaporated milk or low fat soy milk
3 cups bouillon made with ½ a pack of Massel Concentrated Liquid Stock or 2 Massel Ultracubes or 2 teaspoons of Massel All Purpose Bouillon & Seasoning granules (chicken or vegetable style)
1 2 lb. pumpkin
1. Peel pumpkin and cut into pieces.
2. Place in soup pot and add stock. Bring to boil and simmer for 10 minutes or until flesh is soft.
3. Puree. Add evaporated light milk or low fat soy milk.
4. Decorate with a tablespoon of cream, evaporated light milk or low fat soy milk, chopped parsley and freshly ground black pepper.
Serves 2. Massel says you can make peeling easier by placing pumpkin pieces in microwave cut side up, for approximately 4 minutes. Let the pieces cool, then peel.
Published by WholeFoods Magazine Online, 9/26/14