Pumpkin soup sayonara
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pumpkin; |
| 1 | large | Potato; |
| 1 | teaspoon | Salt; |
| 4 | cups | Heavy cream; |
| ½ | cup | Sorrel; chopped |
| ½ | cup | Spinach; chopped |
| 1 | cup | Lettuce; chopped |
| 1 | Leek; trimmed | |
| 3 | tablespoons | Butter/margarine; |
| ½ | cup | Cooked rice; |
| 1 | cup | Fresh shelled peas; |
| 2 | tablespoons | Parsley; |
Directions
Peel and slice pumpkin and potato. Pour in a saucepan with water and salt. Simmer until tender. Puree these vegetables and their liquid in a blender or food processor (you may have to do this in batches).
Place mixture back in saucepan. Stir in heavy cream. Reserve.
In a large frying pan or wok, saute the sorrel, spinach, lettuce and leek in the butter until the leek is transparent. Do not brown.
Stir sauteed vegetables into pumpkin mixture along with brown rice and peas. Simmer for 10 minutes. Serve hot, sprinkled with minced parsley.
Source: The San Diego Union-Turbine, Food Section 12/28/95 + "The Compleat Pumpkin Eater" by Caroline Schoellkopt.
Brought to you and yours via Nancy O'Brion and Clan.
Submitted By NANCY O'BRION On 12-30-95