Harvest Time Pumpkin Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 small: Pie pumpkin, cleaned out
- chopped,
2: Potatoes,
Salt & pepper,
2: Carrots,
4 tbsp: Cream,
1: Onion, finely chopped
2 tbsp: Butter,
2 centiliter: Garlic, crushed
2 tbsp: Soy sauce, (optional)
Olive oil,
Sour cream,
Fresh parsley, basil; thyme;
Chives, chopped
Directions:
Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree 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.
Source: The Harrowsmith Cookbook, Volume Three
Source from luhu.jp
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree 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.
Source: The Harrowsmith Cookbook, Volume Three
Source from luhu.jp