vegetable - pumpkin soup - basic
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Pumpkin Soup - basic
A very basic and quick soup. Delicious and nourishing!
1
kg. pumpkin (butternut, Ushiki, hubbard)
1 med. onion
1-1/4 litre stock, (vegetable or chicken)
125 ml. evaporated milk (or milk, Soya milk or Soya cream)
2 T. oil
nutmeg
to taste (fresh grated, try 1/8 t.)
salt, pepper
Clean and trim the pumpkin. Cut into small pieces. Finely chop the onion and sauté until soft in the heated oil. Add the pumpkin, stock and pepper. Cook until the pumpkin is soft (+ - 15 minutes). Add the evaporated milk and puree. Salt to taste (try 1/2 t.) and the nutmeg. Heat gently until hot. Serve in deep bowls with toast or whole grain bread. A garnish of green such as chopped chive, parsley, coriander contrasts beautifully with the pumpkin colour.
Note: Roast a whole head of garlic - it will be mild and slightly sweet. Spread on bread as you enjoy this soup. Delicious!
(To roast garlic: Heat oven to 180°C, trim a little from the top and the bottom of the head of garlic leaving some of the root to ensure that the cloves stay together. Top with herbal butter. Wrap in foil or use a garlic roaster and roast for + - 30 minutes. To serve pierce the garlic with a fork and use the knife to push away a clove. Press with the flat of the knife and the garlic cream will come out easily. Use as a spread or mix into soup.)
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind.
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The Epicurean Table © 1999-2006 Patricia Conant