Recipe of the Day - November 6 (pumpkin soup) - Tilted Forum Project Discussion Community

JadziaDax · 11-06-2003, 03:33 AM

Smoky Pumpkin Soup

Ingredients
3 tablespoons butter, margarine, or olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
1 small to medium carrot, sliced in 1/2-inch rounds
1/2 cup well-scrubbed sweet potato, cut into chunks
6 cups vegetable broth
1 cup pumpkin puree (or 1 cup chopped raw pumpkin)
1 slice oat bread, torn into pieces (this adds body and oaty nourishment. If oat bread is unavailable, substitute whole wheat and add 1 tablespoon rolled oats)
1 teaspoon dried thyme
1 teaspoon crumbled dried sage
1/2 cup light cream or half-and-half (vegans may substitute soy milk or 2 tablespoons cashew or almond butter for a creamy texture)
1/2 cup smoked gouda cheese, grated (this is what gives the soup its delightful smoky flavor; vegans may use a few drops of natural smoke flavoring instead)
1/4 cup chopped fresh parsley

Suggested toppings (optional):
Dollop of sour cream, whipped cream, or crème fraiche
Grating of fresh nutmeg or a pinch of dried sage or thyme
Sprinkling of cayenne
Spoonful of raw or toasted pumpkin seeds

Preparation
In a large soup pot, heat the butter on medium. When the butter is melted, add onion, garlic, carrot, and sweet potato. Saute the vegetables, stirring to coat with butter, for a few minutes, until the onion is translucent.

Add the vegetable broth, pumpkin puree, oat bread, thyme, and sage. Stir to mix thoroughly, bring to a boil, then reduce heat, cover, and simmer until the sweet potato is tender, about 30 minutes.

Add the light cream, cheese, and parsley. Stir to mix and continue to simmer (do not boil) until the cheese is melted.

Puree in batches in your blender or food processor, adding more cream to thin, if needed.

Serve warm in individual bowls with a combination of any of the suggested toppings.

Serves 6.

yabobo · 11-06-2003, 04:18 AM

1/2 cup well-scrubbed sweet potato, cut into chunks

Is this with skin on or off?

Sounds like skin on, can't imagine sweet potato skin floating Even after puree the skins will slip through!
eek:

Peetster · 11-06-2003, 04:29 AM

There is a big difference between "Jack-O-Lantern" pumpkins and tasty eating pumpkins. If you want to use fresh pumpkin, choose one that is flattened and more orange than the traditional carver. Halve, scoop the seeds and string, cover loosely with foil, and bake cut side up at 350F for about an hour. Let cool and scoop out the bright orange vegetable. Mash and freeze or can excess.

11-06-2003, 04:53 PM

Quote:

Originally posted by yabobo
[B]1/2 cup well-scrubbed sweet potato, cut into chunks

Is this with skin on or off?

Sounds like skin on

Yes skin on
You can scrub the skin off most root veggies, using a clean scrubbing aperatios or sum sort.
This serves two purposes….slowing down the oxidation (scrubbing under running water) also cutting down on waist. Peeling can take a small percentage of the veggie with it.

OR you can skip the whole anal-retentive process…leave the skin on and your finished product will taste as if there were cardboard in it…yummmm

Oh, by the way JadziaDax...... Awesome recipe…I think soup will be part of my meal tonight

11-06-2003, 03:33 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - November 6 (pumpkin soup) Smoky Pumpkin Soup Ingredients 3 tablespoons butter, margarine, or olive oil 1 medium onion, chopped 2-3 garlic cloves, minced 1 small to medium carrot, sliced in 1/2-inch rounds 1/2 cup well-scrubbed sweet potato, cut into chunks 6 cups vegetable broth 1 cup pumpkin puree (or 1 cup chopped raw pumpkin) 1 slice oat bread, torn into pieces (this adds body and oaty nourishment. If oat bread is unavailable, substitute whole wheat and add 1 tablespoon rolled oats) 1 teaspoon dried thyme 1 teaspoon crumbled dried sage 1/2 cup light cream or half-and-half (vegans may substitute soy milk or 2 tablespoons cashew or almond butter for a creamy texture) 1/2 cup smoked gouda cheese, grated (this is what gives the soup its delightful smoky flavor; vegans may use a few drops of natural smoke flavoring instead) 1/4 cup chopped fresh parsley Suggested toppings (optional): Dollop of sour cream, whipped cream, or crème fraiche Grating of fresh nutmeg or a pinch of dried sage or thyme Sprinkling of cayenne Spoonful of raw or toasted pumpkin seeds Preparation In a large soup pot, heat the butter on medium. When the butter is melted, add onion, garlic, carrot, and sweet potato. Saute the vegetables, stirring to coat with butter, for a few minutes, until the onion is translucent. Add the vegetable broth, pumpkin puree, oat bread, thyme, and sage. Stir to mix thoroughly, bring to a boil, then reduce heat, cover, and simmer until the sweet potato is tender, about 30 minutes. Add the light cream, cheese, and parsley. Stir to mix and continue to simmer (do not boil) until the cheese is melted. Puree in batches in your blender or food processor, adding more cream to thin, if needed. Serve warm in individual bowls with a combination of any of the suggested toppings. Serves 6.

11-06-2003, 04:18 AM	#2 (permalink)
yabobo Lust Puppy Location: in your closet and in your head...	1/2 cup well-scrubbed sweet potato, cut into chunks Is this with skin on or off? Sounds like skin on, can't imagine sweet potato skin floating Even after puree the skins will slip through! eek: __________________ Why do they sterilize the needle for lethal injections? Only in America......do we use the word 'politics' to describe the process so well: 'Poli' in Latin meaning 'many' and 'tics' meaning 'bloodsucking creatures'. Last edited by yabobo; 11-06-2003 at 04:21 AM..

11-06-2003, 04:29 AM	#3 (permalink)
Peetster Right Now Location: Home	There is a big difference between "Jack-O-Lantern" pumpkins and tasty eating pumpkins. If you want to use fresh pumpkin, choose one that is flattened and more orange than the traditional carver. Halve, scoop the seeds and string, cover loosely with foil, and bake cut side up at 350F for about an hour. Let cool and scoop out the bright orange vegetable. Mash and freeze or can excess.