Photo By fotolia/ManEtli
This hearty pumkin soup will keep you warm on those chilly fall and winter days.
Ingredients
- 2 pounds peeled, cubed pumpkin or Hubbard-type squash
- 4 garlic cloves, minced
- 1-1/2 cups sliced onion or 1/4 cup dried leeks
- 1/2 cup dehydrated wild forest or baby bella mushrooms or 2 chunked Portabella mushrooms
- 1/4 cup chopped fresh coriander or cilantro
- 1/4 to 1/2 cup of desired whole grain: quinoa, farro, or barley
- Olive oil
- Sea salt and fresh ground pepper to taste
Directions
- Softly mash fresh onions, mushrooms and garlic in a tablespoon or two of water over moderate heat.
- When soft, let water evaporate then add 1 to 2 tablespoons olive oil and brown.
- Combine stock, pumpkin, browned veggies, dried veggies, grain of choice and herb of choice in a Dutch oven or stock pot. Simmer until pumpkin is tender.
- Lightly mash soup or puree if you prefer.
- Garnish with any of the following: homemade croutons browned in garlic-scented olive oil; Greek yogurt and pepitas; sprigs of the herbs (same as used in the soup).
