Creamy Pumpkin Soup

Words of Life

"Let's make people fall in love with fall seasoned foods." - letsvegaboutit

Recipe below:

Ingredients

NOTE: If you use a blender, you need to wait till the soup cools down, which makes this a longer process. A hand-blender tends to be much easier. 

This recipe serves 3-4 people (enough for seconds)

Saute

    1 medium onions diced

    1 eggplant half moons

    2 cubes of garlic

    2 cubes of ginger

    a pinch of salt

    1/8 of tsp of garlic seasoning

    1/8 cup of water

    1 zucchini diced

Cream:

    4 potatoes diced

    2 carrots diced

    1 tbs basil

    1 tbs oregano

    1 thyme

    1 rosemary

    1 kabocha pumpkin squash

    1 vegetable cube

    1tbs of onion powder

    3-4 cups of water

How to:

1) In a pot add 1/8 cup of water, add the saute ingredients and cook until the onions are translucent, then set it aside

2) In the same pot you just cooked in, add 3 cups of water, then add the cream ingredients, cook until the kabocha and potatoes are soft

3) Blend everything together until it is nice and creamy

4) Add the Saute into the Creamy Pumpkin and serve hot

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