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Pumpkin Soup Sayonara Recipe - Cooking Index

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Pumpkin Soup Sayonara

This recipe for pumpkin soup takes us away from the traditionally sweet soups and delivers a hearty taste.

Courses: Soup
Serves: 8 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozPumpkin
1 lb 454g / 16ozPotato (large)
1 teaspoon 5mlSalt
5 cups 1185mlWater
4 cups 948mlHeavy cream
1/3 cup 48g / 1.7ozChopped sorrel
1/2 cup 73g / 2.6ozChopped spinach
1 cup 146g / 5.1ozChopped lettuce
1   Leek - trimmed
3 tablespoons 45mlButter
1/2 cup 80g / 2.8ozCooked rice
1 cup 237mlFresh shelled peas
2 tablespoons 30mlMinced parsley

Recipe Instructions

Peel and slice pumpkin and potato. Pour in a saucepan with water and salt. Simmer until tender. Puree these vegetables and their liquid in a blender or food processor (you may have to do this in batches). Place mixture back in saucepan. Stir in the heavy cream. Reserve.

In large frying pan or wok, saute the sorrel, spinach, lettuce and leek in the butter until the leek is transparent. Do not brown. Stir sauteed vegetables into pumpkin mixture along with rice and peas. Simmer for 10 minutes. Serve hot, sprinkled with the minced parsley.

This recipe yields 8 servings.

Jo Merrill/Dakotah on the Food BB


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