Thursday, October 31, 2013

Halloween Soup

HAPPY HALLOWEEN!!  Here is Jane Butel's version of Halloween Soup made with, of course, pumpkin.  It's extremely simple and vegetarian to boot.

Halloween Soup

5 cups vegetable stock
1 small ion, chopped
1 clove garlic, minced
2 leaves fresh sage or 1/2 tsp. dried
3 cups pumpkin, cut in chunks
1 1/2 cups evaporated skim milk
1 tsp. crushed caribe chile

1.  Place vegetable stock in a pot and add onion, garlic, sage and pumpkin simmer covered until done and soft, about 30 to 40 minutes.

2.  Puree this in a food processor or blender and add the milk.  Place back in pot and simmer for another 10 minutes or until flavors blend (my note:  do not boil).  Serve in warm soup bowls.  Garnish with a sprinkling of caribe chile.

She notes that the soup can be very successfully frozen after pureeing.  My note:  you may need to check for salt seasoning and you can add some pepper (white works best) if you like.

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