Mod Veg Kitchen: Pumpkin, Fennel, and Leek Broth

[Guest guest]

I've never seen pumpkin in a broth. Pumkin, leeks, and fennel -- this

must be delicious!

 

Ellen

 

* Exported from MasterCook Mac *

 

Pumpkin, Fennel, and Leek Broth

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p36

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pumpkin or other winter squash -- about 2 pounds

2 large leeks -- or 3 small

- split in half lengthwise

1 large fennel bulb with top -- roughly chopped

2 sprigs fresh sage -- to 3

2 quarts cold water

 

Yield: About 1 1/2 quarts

 

With the cool days of autumn comes the second wave of leeks, which I

make good use of here. Sage rounds out the flavors of this broth with

its earthy, robust taste.

 

Serve this broth seasoned with sea salt or soy sauce to taste and

garnished with chopped parsley, or reserve for soup stock.

 

 

Slice the pumpkin in half. Peel off the rind and scoop out the seeds

and pulp.Reserve the pulp for another dish.

 

Add the pumpkin rind, pumpkin seeds, leeks,fennel, and sage sprigs to

a soup pot. Add the water and bring to a boil over high heat. Reduce

the heat to low and simmer, uncovered, for 1 hour.

 

Strain the broth and discard the solids.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 154 Calories; 1g Fat (5%

calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol;

107mg Sodium

Food Exchanges: 5 1/2 Vegetable

 

 

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