Pumpkin Soup

from LINDA'S KITCHEN by Linda McCartney (Little, Brown); Serving Size: 6
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

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.)

This warming soup can be garnished with toasted pumpkin seeds.

additional informations

Recipe group Soup
1998 Hanneman/McBuster
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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