Spicy Pumpkin-Lime Soup

This recipe is approximate.  I wasn't keeping very close tabs on it while cooking =)

1 medium pumpkin
1 onion
1-2 cloves garlic
Sage (I used fresh, about half a container.  I'm not sure the equivalent amount of dried/ground)
1 serrano pepper
Salt (to taste)
Pepper (to taste)
2 cubes vegetable bouillion
6 cups water
3 limes

Cut pumpkin in half.  Scoop out seeds (roast them separately, yum!).  Spray insides of pumpkin with cooking spray, place upside down (inside of pumpkin face down) on baking sheets, and roast at 425 for 30-45 minutes, until tender.  Remove from oven and allow to cool.

In a large stock pot, chop up garlic and onions, and sautee in olive oil.  Add chopped serrano pepper and sage.  Start to scoop meat of pumpkin from skin and add to stock pot.  Toss to coat lightly with oil.

Add bouillion and water and bring to boil.  Add juice of 3 limes.  Stir occasionally, and continue to lightly boil until pumpkin meat starts to fall apart into soup.

Remove from heat, allow to cool slightly, then blend with immersion blender (alternately, transfer in batches to a stand blender).

And, then... eat!  Yum.


Now, I didn't add any extra salt or pepper.  The bouillion has enough salt on its own usually, and the serrano pepper was hot enough... but you can change to taste.  Or if serrano is too hot, try a jalapeno... or just sum cayenne.  The lime is such a nice addition -- adds a little sweetness to the already sweet pumpkin.

Spicy Watermelon Gazpacho

Trying to get caught up on some recipes I've made recently... sorry I've been MIA for a while.

Recipe adapted from http://www.foodandwine.com/recipes/spicy-tomato-and-watermelon-gazpacho-with-crab    I have made it with the crab salad (delicious!) but for a low-calorie snack, leave that off and just enjoy the soup.

1. 1 habanero chile, preferably red
2. 4 cups seedless watermelon chunks (1 1/2 pounds)
3. 1 large garlic clove, mashed to a paste
4. 2 pounds tomatoes, cored
5. 2 tablespoons red wine vinegar
6. Salt  

1. Roast the habanero over a gas flame until lightly charred all over. Using a paper towel, rub off as much skin as possible. Remove the stem and seeds and transfer the chile to a blender. Add the watermelon and garlic and puree; transfer to a bowl and refrigerate.
2. Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool.
3. Peel the tomatoes and halve them crosswise. Working over a sieve set in a bowl, pry out the seeds. Press on the seeds to extract the juice, then discard them. Transfer the tomatoes and their juices to the blender and puree. Stir the tomato puree into the watermelon puree along with the vinegar and season the gazpacho with salt.

 Makes 8 servings.

Amount Per Serving
Calories		40.8
Total Fat		0.6 g
	Saturated Fat	0.1 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	0.1 g
Cholesterol		0.0 mg
Sodium		8.3 mg
Potassium		258.4 mg
Total Carbohydrate		9.3 g
	Dietary Fiber	1.2 g
	Sugars	5.3 g
Protein		1.1 g

Spicy Asparagus-Broccoli Soup

Delicious!  And, very low in calories while still rich in nutrients.

2 cubes beef bouillion
4.5 cups water
2 cloves garlic
1 white onion
1 serrano pepper, chopped
1 bunch asparagus, chopped
1 crown of broccoli, chopped (stems included)
Fresh thyme

Mix beef buillion, water, garlic, onion, and pepper in soup pot.  Bring to a boil.  When boiling, add asparagus and broccoli.  Continue on simmer until all vegetables are well cooked.  Add thyme.  Puree with hand mixer.

Yep, it's that easy.  =)  Makes 4 servings.

Amount Per Serving
Calories		76.5
Total Fat		0.6 g
	Saturated Fat	0.2 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	0.1 g
Cholesterol		0.0 mg
Sodium		540.0 mg
Potassium		909.1 mg
Total Carbohydrate		11.7 g
	Dietary Fiber	3.4 g
	Sugars	1.5 g
Protein		8.7 g

Vitamin A	17.0 %
Vitamin B-12	0.0 %
Vitamin B-6	17.8 %
Vitamin C	42.5 %
Vitamin D	0.0 %
Vitamin E	13.3 %
Calcium	5.7 %
Copper	18.7 %
Folate	44.0 %
Iron	10.8 %
Magnesium	11.5 %
Manganese	19.1 %
Niacin	19.5 %
Pantothenic Acid	2.9 %
Phosphorus	16.8 %
Riboflavin	24.7 %
Selenium	9.3 %
Thiamin	18.7 %
Zinc	7.4 %

Spicy Curried Butternut Squash Soup

WARNING: This soup is HOT HOT HOT! With a yummy asian flair.

2 butternut squash
2 cloves garlic
1 T olive oil
1 T toasted sesame oil
1 stalk lemongrass
2 leeks, chopped coarsely
1 habanero pepper, sliced coarsely (seeds included)
1/2 lemon (juiced)
1 head cauliflower, stem removed, coarsely chopped
8 oz. baby carrots
6 cups water
1 t turmeric
1 T cumin
Salt to taste

1) Preheat oven to 425. Line cooking sheet with tin foil, and spray with cooking spray.

2) Cut each squash in half, and scoop out seeds. (Set aside and roast separately!) Spray inner portions of squash with cooking spray and place on cooking sheet. Roast at 425 in oven for about 25-30 minutes, until squash is tender and easily separates from skin.

3) Meanwhile, heat oils and garlic in large soup stock pot over medium-low heat. Add leeks and habanero pepper/seeds. Cut ends of lemongrass stalk, then smash with side of garlic knife. Place in stock pot. Cook until leeks are just starting to soften. Add lemon juice and raise heat slightly. Cook about 2 minutes.

4) Add cauliflower and carrots. Toss to coat. Add water, and raise heat to bring soup to a boil.

5) Remove skins from squash and scoop out "meat" into soup. (Should yield ~6-8 cups) Continue to boil until all vegetables are soft.

6) Remove from heat. Add turmeric and cumin (and salt to taste), and puree with an immersion blender until soup is smooth and creamy.

7) Serve with a sprinkle of parmesan cheese.

Nutritional info (does not include cheese or any salt):

Calories		115.2
Total Fat		3.0 g
	Saturated Fat	0.4 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	1.5 g
Cholesterol		0.0 mg
Sodium		46.3 mg
Potassium		674.3 mg
Total Carbohydrate		22.7 g
	Dietary Fiber	6.4 g
	Sugars	0.8 g
Protein		2.8 g

Vitamin A	279.1 %
Vitamin B-12	0.0 %
Vitamin B-6	18.4 %
Vitamin C	89.3 %
Vitamin D	0.0 %
Vitamin E	2.0 %
Calcium	8.7 %
Copper	7.6 %
Folate	19.8 %
Iron	9.4 %
Magnesium	14.7 %
Manganese	22.1 %
Niacin	9.9 %
Pantothenic Acid	9.7 %
Phosphorus	8.0 %
Riboflavin	4.5 %
Selenium	2.1 %
Thiamin	10.3 %
Zinc	2.8 %