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PUMPKIN SOUP People on this continent lived on vegetables like squash, corn and pumpkin for the autumn and winter months. This soup can be made quickly with canned pumpkin or fresh (stored frozen puree as well).About 8 servings About 3 lbs of pumpkin puree 1 large onion 3 cloves fresh garlic 1 inch piece of fresh ginger 2 - 3 Tbls olive oil dash of dried chili or cayenne pepper dash of curry powder 1 cup white wine 8 cups of vegetable stock or water Saute onion and garlic in oil Add ginger, pumpkin and spices Add wine and boil for about 5 minutes Add stock or water Cook for about 20 minutes Serve Garnish with a corn and red pepper salsa, a tomatillo salsa, sautéed shitake mushrooms or whatever suits your fancy |