RecipeNet "Harvest Time Pumpkin Soup"

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a website for people on special diets due to allergies, intolerances
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. . . VEGETARIAN

Harvest Time Pumpkin Soup
VG, GF, SF

Yield: 4 Servings

Ingredients

1 lg pie pumpkin, cleaned out
1 ea potato, diced
2 ea lg carrots (or 4 small), chopped
1 ea onion, finely chopped
2 ea garlic cloves, crushed
Olive oil
Fresh parsley, basil, thyme chopped
2 tbs nutritional yeast
Salt & pepper
4 tbs cream
2 tbs butter
2 tbs soy sauce (optional)
Sour cream
Chopped chives

Directions

Preheat oven to 400 F.

Split pumpkin into halves. Place on a greased baking sheet cut-side down. Bake until pumpkin is very soft when pierced with a fork (somewhere between 1/2 to 1 1/2 hours depending on the size and density of the pumpkin). When done, remove from oven and set aside until pumpkin halves are cool enough to handle.

Sauté onions and garlic in olive oil, in a large sauce pan. Add carrots, potatoes and enough water to cover. Simmer until tender. Scoop out pumpkin from rinds and add to the pot; it should blend nicely into the broth. If needed add more water. Add herbs and spices, cream, butter and soy sauce (if using). Taste, and adjust seasonings if necessary. Soup may be blended if you like an extra-smooth texture. Garnish with a dollop of sour cream and chives.

"This recipe makes a thick savoury soup. Unlike most pumpkin soups I have made it does not reflect the sweet, spicy flavours I usually use. Because of this, I don't think it needs to be blended. The chunks of carrot and potato give the soup a hearty comforting texture. I think this soup would be a good dish to serve with corn on the cob or corn bread & a spinach salad for lunch. With a bean or nut loaf and roasted root vegetables this soup would be a complementary dish for a satisfying three course dinner."

Dorothy Wilson, Tester

Webmaster's note:

This recipe was tested without soy sauce and used dried thyme in place of fresh.

Recipe published: Fall, 2000

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