Pumpkin Soup, VegetarianSubmitted by: FLORDELUNA
IntroductionAutumn dish, easy to prepare and delicious Autumn dish, easy to prepare and delicious
4 tbsp olive oil (or other oil, or butter)
1 medium onion, chopped
1 celery root, diced
1 medium potato, diced
1,5 kg (3.3 pounds) raw pumpkin, peeled and diced
8 cloves garlic
6 cups vegetable broth - you can use simply water, and when boiled, season with dried vegetable mix, or use stock.
1 tbsp nutmeg, ground
Salt and pepper to liking
Sour cream (1 scoop per person) and fresh celery leaves are served with this recipe, not its integral part; a similar effect of sour would give a sprinkle of lemon juice.
In a large saucepan, heat the olive oil, and add the chopped onion and mix until it becomes glassy - looking. Add chopped potato, celery root and after a couple of minutes, add pumpkin and garlic. Stir for five minutes and then add water (or broth) and nutmeg and bring to the boil. Reduce heat and simmer for 25 minutes. Allow to cool and put the soup in blender.
Serving: Place a scoop of sour cream in a plate and pour over hot soup and sprinkle with chopped celery leaves on top. Enjoy.
Tip: if the soup is cooked a day before, and placed in fridge, then blended the day after and heated a bit, it is even tastier, as ingredients will mix in better.
Number of Servings: 10
Recipe submitted by SparkPeople user FLORDELUNA.