Tuesday, September 7, 2010

Fall is here!

I saw the first pumpkins at my local market this week and I couldn't be more excited. Pumpkins means the winter squashes are here and cheap, nutritious easy-to make meals are not far behind. Even if the days are still warm, it cools down considerably at night, and a dinner with this delicious soup is a lovely way to warm up.

Pumpkin Soup


This is a bit of a misnomer since any kind of squash or root vegetable will do - butternut squash, acorn squash, hubbard, turban or all the other crazy looking squashes would make an equally tasty soup. as would carrots, turnips, parsnips or rutabaga or a mix with some assorted squash with a bit of potato or sweet potato.

You’ll need: (for about 6-8 servings)

6 cups peeled squash
 - this takes a while but it is worth it!
2 onions chopped

3 cups vegetable stock

1 tablespoon vegetable oil

2 tablespoon soy sauce

1/2 cup citrus juice - lemon, lime, orange, etc

zest of said citrus - please use organic - otherwise don’t use the zest - just the juice

1/2 cup sour cream - optional if you want to keep it vegan

2 tablespoons chopped parsley or cilantro or sage

salt and pepper

1. Add the first seven ingredients to your soup pot, season with salt and pepper and cook for 45 minutes over medium heat. You want your veggies to simmer very slightly but not to boil.

2. Let the contents cool and pierce the squash to make sure it is tender, transfer into a blender or use a soup blender stick in the pot itself if you have one and blend to creamy consistency.

3. Transfer blended soup into a pan and gently reheat. Add more stock if too thick. Taste and finish seasoning.

4. Serve in soup bowl with a dollop of sour cream and a sprinkling of chopped parsley/scallions.

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