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Harvest Time Pumpkin Soup

1 sm Pie pumpkin; cleaned out
2 Potatoes;
2 Carrots;
1 Onion; finely chopped
2 cl Garlic; crushed
Olive oil;
Fresh parsley; basil; thyme, chopped
Salt & pepper
4 tb Cream;
2 tb Butter;
2 tb Soy sauce; (optional)
Sour cream;
Chives; chopped


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. 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.

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