I took the yummy squash soup recipe from Mendy Scott and made some edits.
If you can't find the Pumpkin, you can use butternut squash or other squash. Have fun experimenting.
Version 4: Vegetarian and Vegan
Ingredients
1 Whole Pumpkin Cooked - instructions below (Squash kind of pumpkin, not the jack-o-lantern kind. The color will be the same as a butternut squash. We purchased them at local green houses in Oct.)
1/2 Onion Chopped
2 Cups of Water
Lump of Earth's Balance
Maple Syrup (I used Three Rivers Farm Premium Cinnamon Maple Syrup, Link Below) - Pour to Taste
All Spice Seasoning to taste
Optional: Cinnamon and Sea Salt
Follow the instructions below on cooking the pumpkin and making the soup.
Cook the Pumpkin:
http://detoxinista.com/2012/11/how-to-roast-a-whole-pumpkin-homemade-pumpkin-puree/
1. Stab the pumpkin several times, make sure it goes all the way through
2. Put the whole pumpkin on a cooking sheet
3. Cook at 350 degrees for 1 hour
4. After the pumpkin cools, cut it in half, remove the seeds, and the skin
5. Note: My pumpkin sat for 3 hours before I cut it and the liquid inside was still hot
Make the Soup:
1. Saute the onion in a little oil
2. Add the cook pumpkin, water (more if necessary), syrup and seasoning
3. Puree the pumpkin with a hand mixer, food processor or blender
4. Add the mixture to a pot, warm and add a little cream
5. Yum! It's ready to eat!
Local Maple Syrup - Elko, MN https://www.threeriversfarm.com/index.php
No comments:
Post a Comment