Pumpkin Vegetable Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil - divided
1 tablespoon	15ml	Spanish onion - chopped (large)
2		Garlic cloves - sliced
1/2 teaspoon	2.5ml	Thyme
1		Allspice
1		Cloves
1		Freshly-ground black pepper
1		Nutmeg
1		Bay leaf
1		Pumpkin puree - (16 oz)
2 cups	474ml	Chicken broth or stock
1/2 cup	55g / 1.9oz	Chopped peeled carrots
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Chopped parsnips
1/2 cup	73g / 2.6oz	Chopped well-washed leeks
4 oz	113g	Jarlsberg cheese - shredded
1 oz	28g	Parmigiano cheese - grated
		Salt - to taste

Recipe Instructions

Heat 1 tablespoon olive oil in large, heavy pot until very hot. Stir in onion, garlic, thyme, allspice, cloves, black pepper and nutmeg. Saute 1 minute, covered lightly, reduce heat to low and steam 8 minutes or until onion is soft. Add bay leaf, pumpkin and broth. Bring to a boil and simmer, covered, 20 minutes.

Preheat oven to 450 degrees. Pour remaining 2 tablespoons oil on a baking sheet. Place chopped vegetables on, tossing to coat with oil. Spread vegetables evenly on sheet. Bake about 12 minutes or until edges are browned. Add to soup; simmer 10 minutes. Add Jarlsberg, parmesan and salt.

This recipe yields 6 to 8 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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