Pumpkin Soup
(from zummy’s recipe box)
Source: RecipeThing user jcpenick
Prep time: 30 minutes
Cook time: 45 minutes
Serves 4 people
Ingredients
- 1/4 cup margarine
- 1 medium white onion
- 3 or 4 cups cooked pumpkin or other squash
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried crushed red pepper (optional)
- 1 1/2 cups vegetarian soup stock
Directions
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Chop the onion coarsely. Melt the margarine in a large saucepan. Stir
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the onion into the melted margarine, add the salt, pepper, and red
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pepper (optional), and cook until the onion is very brown but not
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burned, about 30 minutes, on low to medium heat. Stir frequently and
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keep covered.
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Add the cooked squash and stir in the vegetable stock. Bring to a boil,
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reduce heat, and simmer for at least 45 minutes, covered, on low to
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medium heat.
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If the soup seems too watery, simmer uncovered until it reduces. Serve
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hot, topped with cilantro or parsley (optional).
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Notes:
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This soup takes at least an hour and a half to prepare. The longer it
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simmers, the better its flavor.
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This is a great way to use up extra pumpkin from the pumpkin pie recipe.
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It also works with yellow squash.
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Vegetable stock is often available in concentrate or as bouillon cubes,
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in health-food stores and in general grocery stores. If you really can’t
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find it, use water.
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This soup refrigerates and freezes well. The soup should be brought to a
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boil in a saucepan when re-heating.
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As shown, recipe makes roughly four servings.
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When preparing this recipe and any other food you enjoy, please use
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organically-grown vegetables, fruits, grains, and flavorings. The Earth
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you save may be your own.