Golden Pumpkin Soup
This is the 2nd Recipe of Mr. Welsh’s Class
Cooks 2006-2007
Ingredients
1 small pumpkin - we picked our pumpkin at Homestead farm, but any 'pie'
pumpkin will do.
3 tbsp olive oil
1 bunch celery diced
1 red onion diced
8-10 carrots diced
1 generous dash of ginger, tarragon, salt and white pepper to taste
1 clove garlic minced
5 cups or so of water
4-5 bouillon cubes
2 cups of milk
What to do
Cut your pumpkin in half, take the seeds and stringy part out, skin and
cut in 1/2 inch cubes. In a large pot heat the oil and saute
the onions, celery and garlic for a few minutes. Add the pumpkin, carrots
and the spices. Stir frequently and heat for 2-3 minutes. Add the water
and the bouillon cubes, bring to a boil and simmer for 20 minutes or
so until the pumpkin is soft. Turn off and cool a bit. In a blender
or food processor blend the soup with 1/2 cup of milk or so in each
batch. You can add some grated cheese, cinnamon, some cream and/or some
freshly ground pepper to spice your soup up a bit.
Serve with thin slices of toast and enjoy!
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