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.
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This recipe serves 3-4 people (enough for seconds)
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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
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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
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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
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3) Blend everything together until it is nice and creamy
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4) Add the Saute into the Creamy Pumpkin and serve hot
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