Provençal Pumpkin Soup With Winter Pistou

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* Exported from MasterCook *

 

Provençal Pumpkin Soup With Winter Pistou

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 56

Serving Size : 4 Preparation Time :0:00

Categories : Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 pounds cooking pumpkin or butternut squash -- peeled

2 tablespoons extra-virgin olive oil

2 large onions -- chopped

(about 8 ounces each)

2 cloves garlic -- peeled

4 cups vegetable broth -- About

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

1 cup cooked white rice

1 teaspoon ground sage

Salt -- to taste

preferably the coarse variety

and freshly ground black pepper -- to taste

1/2 cup Winter Pistou

(see separate recipe)

 

MAKES 4 TO 6 SERVINGS

 

Pumpkin is a popular vegetable in Provençal cooking although the variety

grown in Provence, the Musquee de Provence, is denser and more flavorful

than most grown here. Winter squashes such as butternut, acorn, or

Hubbard, however, make fine substitutes. If you prefer pumpkin, try to use

a cooking variety such as Sugar Pie instead of the standard jack-o-'lantern

variety, which tends to be overly stringy and somewhat flavorless.

 

Slice the pumpkin in half and discard the seeds and membrane. Cut the

flesh into chunks and transfer, in batches, to a food processor fitted with

the metal blade. Process with on/off motions until coarsely chopped. Set

aside.

 

In a large nonstick skillet, heat the oil over medium heat. Add the onions

and cook, stirring, until softened but not browned, about 5 minutes. Add

the pumpkin, garlic, and 1 cup of the broth to the skillet; bring to a boil

over high heat. Immediately reduce the heat to medium-low and cook,

covered, for 30 minutes, or until pumpkin is very tender, stirring

occasionally. Add the rice, sage, salt, and pepper. Cook, stirring, until

heated though, about 3 minutes.

 

Transfer half the pumpkin mixture and 1 cup of the broth to a food

processor fitted with the metal blade or to a blender; purée until

smooth. Repeat with the remaining pumpkin mixture and another 1 cup of the

broth.

 

Transfer the mixture to a medium stockpot and add the remaining

broth. Cook over low heat, stirring, until heated through, adding more

broth or water as necessary to achieve the desired consistency.

 

To serve, divide the soup evenly among 4 to 6 soup bowls. Stir equal

amounts of pistou into each and serve at once.

 

Advance Preparation: The soup can be held, covered, over very low heat for

up to one hour. The soup can be stored, covered in the refrigerator for

two days. Reheat over low heat. The Winter Pistou can be stored, covered,

in the refrigerator for up to two days, but will lose a bit of its pungency.

 

Per Serving: Calories 452, Protein 18 g, Total Fat 17 g, Saturated Fat 2 g,

Cholesterol 0 mg, Carbohydrate 64 g, Dietary Fiber 12 g, Sodium 762 mg

 

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