Monday, November 12, 2007

(Pleasant) Pumpkin Soup (or Sharin' the Love)


And now, from those sweetly subversive, those gently outrageous Mennonites,
the recipe, (ta dah!) for Pumpkin Soup, (aka Goodness in a Pot.)

Melt in a heavy kettle: 2 T margarine or butter
Add: 1/4 c. chopped green pepper and one small onion, chopped
Saute until veggies are soft but not brown.

Blend in: 2 T flour and 1 t salt

Add:
2 cups chicken broth or stock
2 cups pumpkin puree
2 cups milk

Sprinkle in some thyme (1/8 t) and some parsley (1t)

Cook, stirring constantly, until thickened.

Recipe (minus the suggested nutmeg) taken from The More-With-Less-Cookbook, (suggestions by Mennonites on how to eat better and consume less of the world's limited food resources.)

Best with warm bread and toasty conversation.

(Bonus tip from Lisa: if you chopped and steamed a fresh pumpkin, use the water you drain off from the cooking and a chicken bouillon cube to make the stock.)

Question: Why did Lisa delete the nutmeg from the recipe? Answer: She didn't want her soup to taste like pumpkin pie.

4 comments:

Catherine Jones said...

Yum! Sounds good Lisa!
I've been thinking about you - hope you are well!
Love ya

Dore' said...

Hey Lisa,

My recent schedule has not allowed for free time to cook, but this soup sounds so good I am just going to have to make it! Yum! Can't wait to try it.
Thanks!!xoxo,Dore'

Abril said...

we've been eating lots of pumpkin soup up here too - this is my version: take pumpkin home from the market, stab it a few times and throw it in the oven for awhile. later, peel a few potatoes and chop (or leave unpeeled if preferred), throw in pot with chopped onion and celery and carrots if on hand. add just enough water to cover and put on stove top, bring to a boil and once boiling turn down and simmer. optional to add bouillon cube. keep an eye on it so as not to allow all water to boil off and burning to occur. once everything is nice and mushy, take off heat. take pumpkin from oven, cut open and scoop out seeds, saving to roast later, and scoop however much pumpkin you want into the soup pot, add dollops of butter and pinches of salt, and continue adding milk as you mash or blend until it is the consistency you want. serve with pepper and grated cheese.

this is one of the few things I actually make without a recipe and is a good reminder of why soup is so great - the yummy, yummy taste and the fact that you can just add more water/milk if more people show up for dinner!

lisa said...

oooh, ms abril, i will have to try that!