|
 | | Randy's Vegetarian Cookbook |
Pumpkin Soup
| 3 | | green onions, sliced |
| 2 | Tblsp | margarine |
| 2 | cups | pureed pumpkin |
| 2 | Tblsp | flour |
| 1/2 to 1 | tsp | salt (depending on bouillon saltiness) |
| 1/4 | tsp | ground ginger |
| 1/8 | tsp | turmeric |
| 2 | cups | milk |
| 4 | tsp | ( 4 cubes) instant vegetable bouillon dissolved in: |
| 4 | cups | ( 1 quart ) warm water |
| |
|
| | chopped chives or parsley |
| |
|
| Yield: 2 quarts |
Saute the onion in margarine, and stir in pumpkin. Blend flour, salt, and spices with a small amount of the milk. Stir into the pumpkin mixture. Add remaining milk, and cook, stirring constantly, 5 to 10 minutes until thickened. Do not allow to boil. Mix in the bouillon and heat almost to boiling. (If the soup separates from overheating, whirl in a blender to restore consistency.) Serve hot, garnished with chives or parsley.
|
|
Randy's Vegetarian Cookbook - Main Menu
|
| | Home | Contact | Store |
|
|