 |
|
Pumpkin Soup
1 3/4 pounds pumpkin, cleaned and cut cup (4 cups)
1 1/2 quarts water
2 tablespoons olive oil
2 onions, chopped
3/4 cup chopped parsley
sea salt, optional
freshly ground black pepper, to taste
In a large saucepan, simmer pumpkin cubes in the water until they
are very tender.
Meanwhile, heat oil in a frying pay and saute onions until golden.
Puree pumpkin and liquid in a blender or food processor, or press
through a strainer, and return to pan. Add the sauteed onions and
parsley. Season to taste and heat through.
Garnish with toasted pumpkin seeds.
|
|
Pumpkin 17