Neli's pumpkin and leek soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Or 2 small leeks |
| White and pale green only | ||
| Sliced and rinsed well | ||
| 1 | Rib celery; finely sliced | |
| 1 | Clove garlic; chopped | |
| 1 | Green bell pepper; chopped | |
| 1 | teaspoon | Grapeseed oil |
| 1 | teaspoon | Butter or margarine |
| 1½ | cup | Chopped fresh tomatoes |
| 5 | cups | Vegetable stock |
| OR 5 Cups water | ||
| Plus1 tablespoon chicken-flavored | ||
| Bouillon powder | ||
| 1¼ | pounds | Pumpkin or winter squash |
| Peeled and seeded | ||
| Cut into 1/2-inch cubes | ||
| ½ | teaspoon | Oregano |
| Salt and freshly ground pepper; to taste | ||
| Chopped parsley | ||
Directions
Makes 6 servings
My mama is quite the best soup maker I know, providing bowlfuls of nourishment and comfort at a moment's notice. This meal-in-a-bowl is typical of the hearty pumpkin soups of her native Argentina.
1. In a large nonstick saucepan over medium heat, saute leeks, celery, garlic, and bell pepper in oil and butter. Cook for about 5 minutes, stirring occasionally. Add tomatoes, and cook, stirring often, for about 5 minutes, until tomatoes have collapsed.
2. Stir in stock, pumpkin, oregano, salt, and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is very tender, about 20 minutes.
3. Using a potato masher, mash lightly to break up vegetables slightly.
Ladle into bowls, and sprinkle with chopped parsley, if desired.
LACTO/VEGAN
PER SERVING: 81 CAL (22% from fat), 2g PROT, 2g FAT, 10g CARB. 359mg SOD, 2 mg CHOL, 3.5g FIBER
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life Magazine, November 1998, page 47 Converted by MM_Buster v2.0l.