Another small-yield recipe. This soup tastes very close to beef stew and is remarkably thick even though it contains no cream or eggs.
- 1/4 cup margarine
- 1 medium white onion
- 3 or 4 cups cooked pumpkin or other squash
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried crushed red pepper (optional)
- 1 1/2 cups soup stock
Chop the onion coarsely. Melt the margarine in a large saucepan. Stir the onion into the melted margarine, add the salt, pepper, and red pepper (optional), and cook until the onion is very brown but not burned, about 30 minutes, on low to medium heat. Stir frequently and keep covered.
Add the cooked squash and stir in the vegetable stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat.
If the soup seems too watery, simmer uncovered until it reduces. Serve hot, topped with cilantro or parsley (optional).
This soup takes at least an hour and a half to prepare. The longer it simmers, the better its flavor.
This is a great way to use up extra pumpkin from the pumpkin pie recipe. It also works with yellow squash.
Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water.
This soup refrigerates and freezes well. The soup should be brought to a boil in a saucepan when re-heating.
As shown, recipe makes roughly four servings.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.