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Orange pumpkin soup.

Roxanne Chan, Albany, California

1 teaspoon salad oil 1 large (about 1/2-lb.) onion, chopped 1 teaspoon ground coriander 1 can (16 oz.) pumpkin 1 quart regular-strength chicken broth 1 1/2 cups orange juice 1/2 cup dry white wine or more broth 1 small package (3 oz.) cream cheese Chives or thinly sliced green onions Salt and pepper

In a 3- to 4-quart pan, stir oil, onion, coriander, and 1/4 cup water over high heat until liquid evaporates and onion is very limp, 5 to 7 minutes. Add pumpkin, broth, juice, and wine; stir until blended.

Bring to a boil; reduce heat to low, cover, and simmer 20 minutes. Cut cheese into 1/2-inch chunks into a blender or food processor. Whirl, adding about 1 cup soup, until smooth. Return to soup in pan. Stir until hot. Serve hot or cold. If making ahead, cool, cover, and chill up to 1 day; reheat, if desired. Ladle into bowls, garnish with chives, and add salt and pepper to taste. Serves 8.

Per serving: 119 cal. (39 percent from fat); 3.2 g protein; 5.2 g fat (2.7 g sat.); 13 g carbo.; 63 mg sodium; 12 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Chan, Roxanne
Article Type:Column
Date:Nov 1, 1993
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