Harvest Time Pumpkin Soup
Harvest Time Pumpkin Soup recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
pumpkin
cleaned out |
*
|
| 2 | each |
potatoes
|
|
| 2 | each |
carrots
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 4 | tablespoons |
cream
|
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
pumpkin
cleaned out |
*
|
| 2 | each |
potatoes
|
|
| 2 | each |
carrots
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 6E+1 | ml |
cream
|
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
Directions
Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin.
Save steaming water. Sauté onion and garlic in a little olive oil until transparent.
Purée onion, garlic and vegetables in a food processor, adding reserved water.
Return the purée to a saucepan and add spices, salt and pepper, cream, butter and soy sauce.
If soup is too thick, thin with a little water, milk or chicken stock.
Heat but do not boil.
Garnish with a dollop of sour cream and chives.
