Yukon Gold potatoes and canned pumpkin add rich texture to this easy soup.
8 Servings

2 tsp. olive oil
1/4 tsp. crushed red pepper
1 medium yellow onion, chopped
2 Tbsp. grated fresh gingerroot
1 stalk celery, with tops, chopped
4 medium Yukon Gold potatoes, peeled & diced (4 cups)
2 1/2 cups vegetarian chicken broth, boiling
1 (29 oz. can) pureed pumpkin
1 (14 1/2 oz. can) Mexican stewed tomatoes
2 bay leaves
1/2 cup enriched soymilk
1/3 cup nutritional yeast
1 1/2 tsp. ground sage
1/2 tsp. ground nutmeg
1/2 tsp. lemon pepper
1/3 cup white miso
1/4 cup dry vermouth

Heat oil and crushed pepper over medium high heat about 30 seconds in a 5 quart saucepan.  Add onions, gingerroot, and celery and cook 3 minutes. Add potatoes, cook 5 minutes or until potatoes soften, stirring frequently.  Add broth, reduce heat to medium low, stir in pumpkin and tomatoes and Cook, stirring occasionally, 10 minutes.  Ladle soup into food processor a few cups at a time, adding the soymilk and nutritional yeast to the first batch. Return the puree to the saucepan and add the sage, lemon pepper, and nutmeg.  Place miso in a small bowl and "cream" with the vermouth. Stir into the soup and simmer gently until ready to serve. Do not boil.

Enlightened Pumpkin Soup
Nutrition Analysis: per  1 1/2 cup serving
Protein:9 g, Carbohydrate.:36g, Fiber: 7 g, Fat: 2 g, Chol.0, Calcium: 90mg, Sodium: 303 mg. Calories 194,
from Protein: 17%, from Carbohydrate: 72%, from Fat: 11%

Traditional Pumpkin Soup
Nutrition Analysis: per 1 1/2 cup serving
Protein: 9 g, Carbohydrate  30 g, Fiber: 6 g, Fat: 22 g, Chol. 45mg, Calcium:174mg, Sodium 730mg. Calories  354
from Protein: 10%, from  Carbohydrate 34%, from Fat:  56%

From The Enlightened Kitchen, John Wiley & Sons, inc. © Marie Oser

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