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.



From Comstock-Ferre and Co.
Fall 2013

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

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).