Thursday, December 06, 2012

Cream of Pumpkin Soup

  • 1 pumpkin, deseeded with flesh scooped out
  • 2 onions
  • 1 garlic clove
  • 2 carrots
  • 1 1/3 c celery root (whoops I just used celery)
  • 2 tbs olive oil
  • 1 1/2 quarts vegetable stock
  • 1 tsp salt, pepper
  • 1 pinch nutmeg
  • 1 tsp sugar
  • 2 tbs tomato paste
  • 1 1/4 c cream
Essentially, you just chop everything up, sauté all the vegetables and pumpkin flesh (from beginning to the stock), add the stock once everything is soft and cook for 30 minutes. Throw it all in a blender, add the rest of the ingredients and that's it. It was yummy. Thanks to the German cookbook "Kids" for e recipe. :)
 

Post a Comment