Pumpkin Soup
Ingredients
1 3/4 lbs
pumpkin -- cleaned and cut OR 4 cups pumpkin cubes
1 1/2
quarts water
2 tbs
olive oil
2
onions -- chopped
3/4 cup
chopped parsley
sea salt
freshly ground black pepper-- to taste
Preparation
In a large saucepan, simmer pumpkin cubes in the water until they are very tender.
Meanwhile, heat oil in a frying pay and saute onions until golden.
Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan.
Add the sauteed onions and parsley.
Season to taste and heat through.
(PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium. Note: Analysis includes 1/4 teaspoon salt.)
Additional information:
This warming soup can be garnished with toasted pumpkin seeds.
Recipe group: Soup.
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Should you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format). Thank you in advance. |
This recipe from 1998 Hanneman/McBuster was inserted by Renato Pichler / 2002-05-01 11:24:05
This is a recipe from the European Vegetarian Union database (www.euroveg.eu).
Contact address: rezepte@swissveg.ch.
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