w/out: pumpkin and carrot soup

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Pumpkin and Carrot Soup

 

Recipe By :Barbara Cousins

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion

1 tablespoon olive oil

1 pound pumpkin flesh

2 large carrots

1 piece fresh ginger (1/2-inch)

2 1/2 cups vegetable stock

2 1/2 cups water

1 teaspoon ground cinnamon

1 large bay leaf

salt and freshly ground black pepper

 

1. Finely dice the onion and place in a saucepan with the olive oil. Sweat the

onion in the oil until it begins to soften and brown.

 

2. Dice the pumpkin flesh (you do not need to remove the skin from the pumpkin

provided it is not marked or tough) and slice the carrots.

 

3. Add the pumpkin and carrots to the pan and continue to sweat the vegetables

until the pumpkin flesh starts to soften.

 

4. Grate the ginger and add to the pan along with the stock, water, cinnamon and

bay leaf.

 

5. Bring to the boil and simmer until all the vegetables are tender. Remove the

bay leaf.

 

6. Place the soup in a food processor and process until smooth. If you do not

have a food processor mash the vegetables to break up the pumpkin.

 

7. Season, to taste with salt and black pepper and serve.

 

Source:

" Vegetarian Cooking Without (2000) "

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Per Serving (excluding unknown items): 228 Calories; 6g Fat (22.6% calories from

fat); 7g Protein; 40g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1037mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : Pumpkins produce lovely soup. They break down when cooked to form a

smooth, creamy textured puree, full of color, and with a subtle flavor which

allows you, to taste the other ingredients.

 

Nutr. Assoc. : 0 0 5112 0 26076 0 0 0 0 0