Guido’s Pumpkin Soup

Servings: 4

Preparation time: 30 minutes

Olive oil

1 onion, chopped

1/2 cup celery, chopped

4 cloves garlic, crushed

2 cups canned pumpkin (not pie filling)

2 teaspoons sodium-free chicken bouillon granules in 2 cups boiling water (or 2 cups chicken stock)

1/4 cup no-salt-added tomato paste (or regular)

1 teaspoon poultry seasoning

2 small zucchini

1/4 cup prosciutto, diced Cup Prosciutto -- diced

3/4 cup dry sherry

1/4 cup Parmesan cheese, shredded

Croutons, if desired

Saute the onion and celery in the olive oil until soft. Add the garlic and cook an additional minute, stirring constantly. Add pumpkin, bouillon and water, tomato paste and poultry seasoning. Bring to a boil. Reduce heat to simmer. Simmer uncovered for 10 minutes. While soup is simmering, prepare zucchini. Slice in half lengthwise and cut into 1/4-inch pieces. Cook very briefly in microwave until tender, yet crisp. Depending upon your microwave this may only take a few seconds. Add to soup along with the dry sherry and prosciutto. Cook an additional 3 to 4 minutes.

Serve topped with Parmesan cheese and croutons.

Per serving: 278 calories; 13g fat; 21g carbohydrates; 517mg sodium

With cold weather probably hanging around for some time, I like to have a variety of soups in my freezer. This helps me out when I ask Old What’s His Name what he would like for dinner, and he says “food.”

As frustrating as that seems, with a variety of soups available I can heat one up, shove it at him and say, “Here. You asked for it.”

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