1 cup Plain nonfat Yogurt
\n1 T. vegetable oil
\n1 cup chopped onion
\n4 cups chicken broth
\n1 cup peeled, diced potato
\n1 15 oz can pumpkin puree
\n1\/4 cup dry Sherry
\n1\/4 tsp. ground nutmeg
\nsalt and ground black pepper to taste
\ntoasted pumpkin seeds optional*<\/p>\n
Directions
\n1. In a large saucepan heat oil; add onion and cook 3 minutes, stirring often. Add chicken broth and bring to a boil. Add potato and simmer until almost tender. Stir in pumpkin, sherry and nutmeg and bring to a boil. Remove from heat and cool slightly. Blend mixture in a blender or food processor until smooth. Return to pan and heat to a simmer. Remove 1\/4 cup soup into a bowl and stir in DANNON Plain yogurt. Mix well. Add 3\/4 cup more soup. Mix well. Return yogurt\/soup mixture to warm soup and whisk until smooth. DO NOT BOIL. Serve warm or cold garnished with toasted pumpkin seeds.<\/p>\n
Yield: 5 servings
\nServing Size: 1 cup<\/p>\n
Calories: 140
\nFat: 4g
\nDietary Fiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup Plain nonfat Yogurt 1 T. vegetable oil 1 cup chopped onion 4 cups chicken broth 1 cup peeled, diced potato 1 15 oz can pumpkin puree 1\/4 cup dry Sherry 1\/4 tsp. ground nutmeg salt and ground black pepper to taste toasted pumpkin seeds optional* Directions 1. In a large saucepan heat oil; add onion and cook 3 minutes, stirring often. Add chicken broth and bring to a boil. Add potato and simmer until almost tender. Stir in…<\/p>\n