Sunday, November 16, 2014

Pumpkin Soup

1 medium pumpkin
3 carrots
1/4 sweet onion
4 cloves garlic
1 inch ginger root
vegetable stock
heavy cream
1/2 stick butter
sea salt
sage powder

Remove seeds and gunk from inside of pumpkin.  Slice off the skin.  Cut flesh into chunks.  Chop the carrots into chunks.  Steam the carrot and pumpkin chunks with the butter and approximately 1/2 c of veggie stock.  When veggies are soft, add 1 1/2 or 2 cups of heavy cream, a bit more veggie stock, and sage.  Let simmer.  Chop the garlic and ginger and brown in some olive oil, then add to soup pot.  Do the same with the onion.  Use an immersion blender to blend the soup til smooth.  

Chop a parsnip and brown in olive oil to put on top of the soup if desired. 

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