Yield: 1 Servings
|6 cups||Water (more if necessary)|
|4 cups||Pumpkin, peeled and cubed|
|2 \N||Potatoes, peeled and cubed|
|2 \N||Carrots, large thinly sliced|
|2 \N||Onions, thinly sliced|
|2 \N||Garlic cloves, minced|
|\N \N||Salt and pepper to taste|
|⅓ cup||Vegetable oil|
|½ cup||Parsley, finely chopped|
Anyway, the following recipe is from a "Monastery Soups" cookbook, all the soups in here look really great. I don't know if the pumpkin called for in this recipe is the Halloween kind or the Barbados kind....sorry.
Pour the 6 cups of water into a large pot. Add the pumpkin with the potatoes and the carrot and bring to aboil. Add the onion, minced garlic, tarragon, salt and pepper and continue boiling for about 20 minutes. Reduce heat and simmer for another 20 minutes.
Blend the soup in a blender and then pour it back into the pot. Add the milk and the oil, stirring well, and over low heat bring the soup to a boil again. Simmer for about 10 minutes and serve immediately in well-heated soup bowls, garnishing each with a pinch of parsley.
6-8 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@...> on Apr 17, 1997