GMA Recipe: Pumpkin Orange Soup with Parmesan Toasts

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Pumpkin Orange Soup with Parmesan Toasts
From Chef and author, Anne Byrn
October 28, 2003

Author Anne Byrn is the author of "The Dinner Doctor." A source book for cooks on the go. The Dinner Doctor is chock full of ingenious recipes that show you how to turn supermarket convenience foods into savory dishes for your entire family.

Ingredients

1 can (15 ounces) pumpkin

2 cans (14-14.5 ounces each) low-sodium chicken broth

1 clove garlic, crushed in a garlic press

1 bay leaf

1 teaspoon dried thyme

1 medium-size orange, rinsed

16 slices (1/2 inch thick) French bread

2 tablespoons olive oil

1/4 cup grated Parmesan cheese

Directions

1. Preheat the broiler.

2. Place the pumpkin, chicken broth, garlic, bay leaf, and thyme in a 2-quart saucepan and heat over the medium-high heat, stirring just to combine. While the mixture is coming to a boil, grate enough orange zest for 1 teaspoon and add this to the soup. Cut the orange in half and juice it. You should have about 1/3 cup. Stir the orange juice into the soup. When the soup comes to a boil, cover the pan and reduce the heat to low. Let the soup simmer, stirring it occasionally, until it is thickened and the flavors blend, 8 minutes.

3. Meanwhile, make the Parmesan toasts: Place the slices of bread on a baking sheet and broil them until they are lightly browned, 1 minute. Remove the baking sheet from the broiler, turn the bread slices over, brush the untoasted side with the olive oil, and sprinkle some of the Parmesan cheese over each slice, dividing it equally among them. Return the bread slices to the broiler and broil until the Parmesan melts, 15-20 seconds. Remove the baking sheet from the broiler and keep the toasts warm until ready to serve.

4. To serve, remove and discard the bay leaf from the soup. Ladle the soup into serving bowls and top each with two Parmesan toasts or pass the toasts separately.

Serves 6 to 8 as a starter.

Recipes excerpted from The Dinner Doctor, by Anne Byrn, ©2003