Randy's Vegetarian Cookbook

Pumpkin Soup

3  green onions, sliced
2 Tblsp margarine
2 cups pureed pumpkin
2 Tblsp flour
1/2 to 1 tsp salt (depending on bouillon saltiness)
1/4 tsp ground ginger
1/8 tsp turmeric
2 cups milk
4 tsp ( 4 cubes) instant vegetable bouillon dissolved in:
4 cups ( 1 quart ) warm water
  chopped chives or parsley
Yield: 2 quarts

Saute the onion in margarine, and stir in pumpkin. Blend flour, salt, and spices with a small amount of the milk. Stir into the pumpkin mixture. Add remaining milk, and cook, stirring constantly, 5 to 10 minutes until thickened. Do not allow to boil. Mix in the bouillon and heat almost to boiling. (If the soup separates from overheating, whirl in a blender to restore consistency.) Serve hot, garnished with chives or parsley.

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