pumpkin soup
Robin and I cooked lunch for our church congregation yesterday. The soup we made turned out pretty well, so I thought I’d share the recipe with you, given it’s the time of the year for pumpkins. It’s adapted from one of my favorite cookbooks, The New Enchanted Broccoli Forest by Molly Katzen.
This recipe is easiest with canned pumpkin, but you could also cook and prepare it yourself. It makes 4-6 servings.
- 3 cups of cooked and pureed pumpkin, or 2 15 oz. cans
(sweet potatoes or another winter squash would also work) - 2-3 cups of water (depending upon how thick you like your soup)
- a splash of olive oil
- 2 cups of red onion, minced (other kinds are okay too)
- 1-2 large bell peppers, minced
- 2-4 large cloves of garlic, minced
- salt to taste
- 1-2 Tbs. of chile powder
- 2-3 Tbs. of fresh lime juice
- black pepper to taste
1. Add the pumpkin/squash and water to a soup pot, stir until the the consistency is uniform, and put on med/low heat. Continue to stir often as this heats up.
2. Warm up a skillet on medium heat, add oil, onions, and peppers. Saute until just tender (~5 min.), then add the garlic, salt, and chile powder. Continue cooking until the vegetables are soft and well done (~10 min).
3. Add the vegetables and lime juice to the pumpkin. Stir well, and simmer for at least 10 more minutes. Adjust the seasoning with salt and pepper. It’s best to let the soup simmer, covered, for up to a couple hours to mingle the flavors, but you can also eat it right away. You may need to add a little bit more water if you let it simmer.
4. Yummy!
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Grant :: Oct.29.2007 :: church, life update, recipes :: No Comments »
