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Thread: the best pumpkin soup on earth!!

  1. #1

    Join Date
    Nov 2007
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    Melbourne
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    Arrow the best pumpkin soup on earth!!

    Well, it's my ultimate Pumpkin-y soup recipe anyway!

    1 Onion
    3 cloves of garlic
    1/2 Pumpkin (Jap or Butternup)
    1 sweet potato
    1 potato
    1 red capsicum (skinned)
    1 stock cube (optional)

    Directions:

    - Fry onion, garlic in pot with some olive oil
    - Add pumpkin, sweet potato, potato and capsicum, continue to stir in
    - Dissolve stock cube in boiling water then add in
    - Add boiling water (measurement dependent on how thick you like your soup!)
    - Simmer and serve!

    YUM!

  2. #2
    cherished emmapresley's Avatar
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    Nov 2006
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    Default Re: the best pumpkin soup on earth!!

    sounds good

    is skinning the pepper compulsory to the success of the recipe?
    lazy cooks like myself need to know such detail
    ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles

  3. #3

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    Default Re: the best pumpkin soup on earth!!

    Haha no! I do it *sometimes because it ensures no floaty bits of hard capsicum skin in the perfectly pureed soup! haha

  4. #4
    GoodbyeGirl's Avatar
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    Mar 2006
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    Default Re: the best pumpkin soup on earth!!

    that sounds delicious. i also have a pumpkin soup recipe that i'd like to share. it's nothing like this one, but it's very good. farro is available in italian markets or health food stores and is sometimes labeled spelt. butternut or calabaza squash can be substituted for the pumpkin if necessary.

    PUMPKIN SOUP WITH ESCAROLE AND FARRO

    5T olive oil
    2 large cloves garlic, sliced or bruised
    1 onion, chopped
    9 1" long leafy fresh sage sprigs, or 1t dried
    1c farro
    3/4lb piece pumpkin peeled, seeded, and diced (about 1/2lb when diced)
    2 1/2 quarts vegetable broth
    6oz escarole (heart and leaves), roughly chopped
    sea salt
    fresh pepper

    in a soup pot, warm together the oil and garlic over medium-low heat until the garlic is fragrant and wilted but not colored, bout 2 minutes. add the onion and fresh or dried sage and saute gently, stirring frequently, until the onion is softened but not deeply colored, 8 to 10 minutes. stir in the farro and saute for about 1 minute to coat with the oil. add the pumpkin and continue to saute until it begins to sweat, about 10 minutes.
    pour in the broth, stirring to mix, and bring to a boil. reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the pumpkin and the farro are cooked, about 45 minutes. the hulls of the farro grains ensure their chewiness, even after cooking, but the center should be tender. if fresh sage has been used remove and discard. stir in the escarole and simmer until it is tender but not falling apart, about 5 minutes longer. season with salt and pepper.
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