Soups and Stews

Pumpkin Soup

  • 2 pounds Pumpkin
  • 3 tablespoons Olive oil, virgin
  • 2 Onions, chopped
  • 4 Stalks Celery, chopped
  • 1 pound Tomato, fresh, chopped
  • 6 1/4 cups Vegetable stock
  • 2 tablespoons Tomato Concentrate
  • 4 pieces Bacon, crisp, chopped
  • 2 tablespoons Parsley, fresh, chopped
  • ~ Sea salt to taste
  • ~ Fresh Ground Pepper to taste
  • ~ Season to taste - BE CREATIVE

    • »With a sharp knife cut the pumpkin into thin slices & peel. SAVE SEEDS FOR MICROWAVING !! (If using already prepared pumpkin, skip this step.

    »Heat the oil ina large saucepan and fry the onions andcelery for about 5 minutes. Add the pumpkin and tomatoes and cook for another 5minutes.

    »Add the vegetable stock, tomato concentrate and your seasoning blend to the pan. Salt/Pepper to taste. Bring to boil, then reduce heat, cover and simmer for 45 minutes.

    »Allow the soup to cool slightly, then puree ( in batches ifnecessary) in a food processor or blender.

    »Reheat gently & "tweek" your seasoning/salt/pepper.

    TOP WITH CHOPPED PARSLEY, NUTMEG, CINNAMON, ETC. !! FOR A DAZZLING PRESENTATION: (One per person) »Prepare ahead 1 small washed pumpkin by removing the top 1/3 & scraping the inside until smooth. Bake until center is slightly soft -- DO NOT OVERCOOK or the outside skin will be too soft to support the soup & you'll have a mess.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dave Guess of Lake Delton, WI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!