Pumkin Soup Recipe
This recipe for pumkin soup has a deep and savory flavor, it's the perfect thing to warm you up on a cool fall day.
This hearty pumkin soup will keep you warm on those chilly fall and winter days.
Photo By fotolia/ManEtli
MAIN ARTICLE:
In Praise of the Pumpkin
Pumkin Soup Recipe
Ingredients:
• 2 pounds peeled, cubed pumpkin or Hubbard-type squash
• 4 garlic cloves, minced
• 1-1/2 cups sliced onion or 1/4 cup dried leeks
• 1/2 cup dehydrated wild forest or baby bella mushrooms or 2 chunked Portabella mushrooms
• 1/4 cup chopped fresh coriander or cilantro
• 1/4 to 1/2 cup of desired whole grain: quinoa, farro, or barley
• Olive oil
• Sea salt and fresh ground pepper to taste
• 4 garlic cloves, minced
• 1-1/2 cups sliced onion or 1/4 cup dried leeks
• 1/2 cup dehydrated wild forest or baby bella mushrooms or 2 chunked Portabella mushrooms
• 1/4 cup chopped fresh coriander or cilantro
• 1/4 to 1/2 cup of desired whole grain: quinoa, farro, or barley
• Olive oil
• Sea salt and fresh ground pepper to taste
Instructions:
1. Soften fresh onions, mushrooms and garlic in a tablespoon or two of water over moderate heat.
2. When soft, let water evaporate then add 1 to 2 tablespoons olive oil and brown.
3. Combine stock, pumpkin, browned veggies, dried veggies, grain of choice and herb of choice in a Dutch oven or stock pot. Simmer until pumpkin is tender.4. Lightly mash soup or puree if you prefer.
5. Garnish with any of the following: homemade croutons browned in garlic-scented olive oil; Greek yogurt and pepitas; sprigs of the herbs (same as used in the soup).
Delight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation. 
