Sweet potato pumpkin soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| « quart peeled sweet potatoes, cut into chunks | ||
| « quart peeled pumpkin, cut into chunks | ||
| 3 | cups | Thickly sliced leeks or onions |
| 3 | eaches | Carrots, cut into chunks |
| 3 | eaches | Ribs celery, sliced into large chunks |
| 2 | quarts | Water |
| 1 | teaspoon | Lite salt or salt substitute |
| « tsp. freshly ground black pepper | ||
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | Toasted sesame seeds |
| 1 | tablespoon | Caraway seeds |
| 2 | teaspoons | Chopped fresh tarragon or « tsp. dried tarragon |
Directions
Place the sweet potatoes, pumpkin, leeks, carrots, celery and water in a large kettle. Add salt and pepper. Bring to a boil, cover and simmer for 40 minutes. The soups will be lumpy. With a slotted spoon, remove and reserve half of the carrots and celery and some firmer potato chunks. Puree the remainder of the soup in a blender till smooth. Return this to the kettle, and add the oil, sesame seeds, caraway seeds, and tarragon. Reheat, check taste, and add extra salt or pepper if desired. Serve immediately. Makes 8 servings. From "The Healing Power of Foods" by Michael T. Murray, N.D. AR/95 Submitted By APRIL ROCHE On 02-25-95