| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Diabetic, Soups/stews, Vegetarian, Crockpot |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Pie pumpkin; cleaned out |
| 2 |
|
Potatoes; |
| 2 |
|
Carrots; |
| 1 |
|
Onion; finely chopped |
| 2 |
cl |
Garlic; crushed |
|
|
Olive oil; |
|
|
Fresh parsley; basil; thyme; chopped |
|
|
Salt & pepper |
| 4 |
tb |
Cream; |
| 2 |
tb |
Butter; |
| 2 |
tb |
Soy sauce;(optional) |
|
|
Sour cream; |
|
|
Chives; chopped |
INSTRUCTIONS
Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree to a saucepan and add spices, salt and pepper, cream,
butter and soy sauce. If soup is too thick, thin with a little water,
milk or chicken stock. Heat but do not boil. Garnish with a dollop
of sour cream and chives.
Source: The Harrowsmith Cookbook, Volume Three
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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