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Pumpkin Vegetable Soup

Courses: Soup
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlOlive oil - divided
1 tablespoon 15mlSpanish onion - chopped (large)
2   Garlic cloves - sliced
1/2 teaspoon 2.5mlThyme
1   Allspice
1   Cloves
1   Freshly-ground black pepper
1   Nutmeg
1   Bay leaf
1   Pumpkin puree - (16 oz)
2 cups 474mlChicken broth or stock
1/2 cup 55g / 1.9ozChopped peeled carrots
1/2 cup 55g / 1.9ozChopped celery
1/2 cup 73g / 2.6ozChopped parsnips
1/2 cup 73g / 2.6ozChopped well-washed leeks
4 oz 113gJarlsberg cheese - shredded
1 oz 28gParmigiano cheese - grated
  Salt - to taste

Recipe Instructions

Heat 1 tablespoon olive oil in large, heavy pot until very hot. Stir in onion, garlic, thyme, allspice, cloves, black pepper and nutmeg. Saute 1 minute, covered lightly, reduce heat to low and steam 8 minutes or until onion is soft. Add bay leaf, pumpkin and broth. Bring to a boil and simmer, covered, 20 minutes.

Preheat oven to 450 degrees. Pour remaining 2 tablespoons oil on a baking sheet. Place chopped vegetables on, tossing to coat with oil. Spread vegetables evenly on sheet. Bake about 12 minutes or until edges are browned. Add to soup; simmer 10 minutes. Add Jarlsberg, parmesan and salt.

This recipe yields 6 to 8 servings.

Lynn Thomas on the Food BB


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