
CREAMY PUMPKIN SOUP
1. Prepare vegetables:
(1) Roast a pumpkin: Cut the pumpkin in half, remove seeds, and if the pumpkin is large, cut into several pieces. Drizzle pumpkin with olive oil and roast at 400 for 30-40 minutes. Dice 2 cups of peeled pumpkin
(2) Scrub and chop 2 cups of carrots
(3) Chop 1 onion

(5) Chop 1 T of fresh sage leaves or use 1 t dried sage.
2. In a soup pot:
(1) Melt 2 T of butter and then sauté the onion, carrot, apple, pumpkin, and sage for about 10 minutes or until tender.
3. Puree vegetables: Put all the ingredients from the pan into a food processor and puree.
4. Preparing the soup:
(1) Put the vegetables back in the soup pot.

(3) Add the following spices: 2 t of salt, 3/4 t of pepper, and 1 T of Costco Organic No Salt Seasoning and let simmer for 15 minutes.
(4) Stir in 1 cup of cream or I used whole milk and simmer for 5 more minutes. Lower the heat so it doesn't boil.
(5) Adjust any seasonings.
ROASTING PUMPKIN SEEDS
(1) Rinse pumpkin seeds(2) Let dry a few minutes.(3) Spray a baking sheet(4) Put seeds on sheet in a single layer.(5) Sprinkle with salt.(6) Bake at 350 for 10-20 minutes or until brown.
List of My Favorite Soups, Chili & Stew Recipes:
Vi's Best Chili
Texas Cowboy Stew
Chinese Chicken Soups: Bok Choy Chicken Soup, Chicken & Spinach Soup, & Chinese Cabbage Soup
This is the best Minestrone Soup!
Hearty Pea Soup
Italian Sausage Soup
Ukrainian Borscht
Mexican Fiesta Chicken Soup
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