Feb 2, 2013

Pumpkin Soup

Who likes pumpkins? I do! I like pumpkin pie, pumpkin pancakes, pumpkin bread.... You name it! When most people think of cooking with pumpkin they typically include cinnamon in their plans, but what if the pumpkin wasn't being used for its sweet decadence? Here is a twist on pumpkin that really spices it up! Perfect for the chilly weather, I give you Pumpkin SOUP!

Pumpkin Soup

1 large onion, chopped
2 cloves garlic chopped
1 tablespoon olive oil
1 15 oz. can pumpkin
2 cups vegetable broth
2 cups Plain Soy or Rice milk.
1 tablespoon curry powder
1 teaspoon dried parsley or oregano.
Salt and pepper to taste
Croutons (optional)

In a large saucepan or stock pot, cook onion and garlic in olive oil until translucent. Add curry powder and parsley and mix well. Add broth and pumpkin and mix well. Bring to boil and reduce to simmer. Add soy or rice milk and simmer for about 20 min. Season with salt and pepper to taste.

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