Wednesday, January 13, 2010

Pumpkin Soup

Fall and winter soup... variation replace pumpkin with carrots and/or sweet potatoes.

  • 6 cups of water
  • 2 teaspoons of sea salt
  • a small white onion diced
  • 2 medium size potatoes diced (you can use more potatoes if you want the soup thicker)
  • 3 large carrots diced
  • 2 cups of pumpkin diced (or replace with 2 cups of carrots diced -- about 3-4 more large carrots diced)
  • half of a small white cabbage sliced in thin slices
  • 2 tablespoons of extra virgin olive oil
Peel, clean, cut and wash the vegetables before putting them in the pan. The freshest the vegetables the tasteful the soup. No canned vegetable will work. Bring the water and salt a boil.Add the vegetables. Let it boil for 20-30 minutes in low-medium heat.

Puree the mixture with an immersion blender or any other blender (be careful for not burning yourself). After the puree is completed add the olive oil and bring it to a boil again for 5 minutes.

Serve hot with a piece of toast or some other type of bread.

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