Harvest Pumpkin Soup

Ingredients:

              1 tablespoon canola oil 
              2 onions, chopped 
              2 large carrots, peeled and chopped 
              2 medium potatoes, cut into 1-inch cubes 
              1 cup dry sherry 
              8 cups reduced-sodium chicken broth, defatted 
              6 cups cubed fresh pumpkin or butternut squash (3 pounds) 
              1 cinnamon stick 
              1 bay leaf 
              ½ teaspoon ground nutmeg 
              ½ cup nonfat plain yogurt 
              ¼ cup chopped pistachios 
              Salt & freshly ground black pepper to taste

 
In an 8-quart soup pot, heat oil over medium heat. 
Add onions, carrots and potatoes. 
Cook, stirring occasionally until tender not browned, 10 to 15 minutes. 
(Add 1 to 2 tablespoons water if needed to prevent scorching.) 
Add sherry and cook until liquid evaporates, 3 to 5 minutes. 
Add chicken broth, pumpkin (or squash)  cinnamon stick, bay leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are tender, 35 to 45 minutes. 
Remove bay leaf and cinnamon stick.
In a blender or food processor, puree vegeable mixture in 4 batches. 
Return to pot and warm over low heat. 
Add nutmeg and season with salt and pepper. 
(The soup will keep, covered, in the refrigerator for up to 2 days. Reheat before serving.) 

garnish with a swirl of yogurt and sprinkling of pistachios. 

Yields: 14 Cups, For 12 Servings