Winter Pumpkin Soup Recipe - Cooking Index
Winter Pumpkin Soup Recipe - Cooking Index
Full of root vegetables and creamy squashes cooked down to goodness, this rich and healthy soup can be served as a course to 4 to 6 people as a prelude to a simple, warming meal.
Type: Soup| 2 tablespoons | 30ml | Olive oil |
| 1 | Onion - chopped | |
| 1 | Turnip - chopped | |
| 1 | Parsnip - chopped | |
| 3 | Garlic cloves - chopped | |
| 2 lbs | 908g / 32oz | Pumpkin - (to 3 lbs) - peeled, chopped |
| (or winter squash or even sweet potato) | ||
| 1 | Tomatoes - (15 oz) - juice reserved | |
| 4 cups | 948ml | Vegetable or beef stock |
| 1/4 teaspoon | 1.3ml | Sage |
| Minced parsley or celery leaves - for garnish |
In a large saucepan, slowly saute the onion, garlic, turnip, parsnip, and pumpkin pieces in the olive oil over medium-low heat -- for about 10 minutes, so the vegetables are golden roasted and concentrated.
Cut in the tomatoes, turn the heat to medium-high, and cook down for about 10 more minutes, stirring from time to time. Add the reserved tomato juice and stock, bring to a boil, then turn to a simmer. Stir in sage and simmer for 15 minutes.
When ready to serve, ladle into bowls and sprinkle each with minced parsley or celery leaves.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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