Pumpkin Soup
I've been meaning to share my vegetarian pumpkin soup recipe for ages! So here it is!
Pumpkin Soup
Saute in a large Dutch oven:
4 cloves garlic crushed
1 diced onion
1/2 a bell pepper diced
1/2 tsp cumin (optional)
2T fresh sage (optional)
1T grated ginger root (optional)
Add
2 large butternut pumpkins diced
Vegetable stock to cover
Salt and pepper to taste
Bring to the boil and simmer for 2hrs. Then use a hand blender to puree the pumpkin and broth mixture into a perfect soupy consistency. Serve with crusty buttered bread.
It's a fabulous dinner on a cool Autumn day like today, we certainly enjoyed ours! It freezes well and makes at least 6 servings.
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