Harvest Time Pumpkin Soupcrockpot, diabetic, soups/stews, vegetarian 1 small pie pumpkin; cleaned out 2 potatoes 2 carrots 1 onion; finely chopped 2 centiliter garlic; crushed 1 olive oil 1 fresh parsley; basil; thyme; chopped 1 salt & pepper 4 tablespoon cream 2 tablespoon butter 2 tablespoon soy sauce; (optional) 1 sour cream 1 chives; chopped Cut pumpkin, potatoes and carrots into pieces and steam until tender. Remove peel from pumpkin. Save steaming water. Saute 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. Source: The Harrowsmith Cookbook, Volume Three |
