Pumpkin Soup from Favorite Vegetarian Recipes
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 1⁄2 lbs pumpkin
- 3 tablespoons butter or 3 tablespoons margarine
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 3 1⁄2 cups vegetable stock
- 1⁄2 teaspoon ground ginger
- 1 tablespoon lemon juice
- 3 -4 slices orange rind
- 1 -2 bay leaf
- 1 1⁄4 cups milk
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 -6 4 -6 tablespoons yogurt (optional) or 4 -6 tablespoons mascarpone cheese (optional)
- snipped chives (optional)
directions
- Peel the pumpkin and remove the seeds, then cut the flesh into 1 inch cubes.
- Melt the butter in a large, heavy-bottom pan. Add the onion and garlic and fry over low heat until soft, but not colored.
- Add pumpkin and toss for 2-3 minutes.
- Add stock and bring to a boil. Season to taste with salt, pepper, ginger, lemon juice, orange rind, and bay leaves. Cover and simmer on low heat for 20 minutes, until pumpkin is tender.
- Discard the orange rind and bay leaves. Cool slightly then press through a strainer OR process in a food processor until smooth (this is what I do for a heartier soup). Pour into a clean pan.
- Add milk and reheat gently, Adjust seasonings if nececessary. Optional, garnish with cream and chives, and swirl for a pretty effect.
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RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.