3 large, yellow onions, chopped
4 Tablespoons butter or your favorite substitute
4 large Yukon gold potatoes cut into chunks
6 carrots cut into chunks
2 teaspoons salt (salt to taste)
2 Tablespoons Herbs de Province
4 minced cloves of garlic
1 (28 oz) can chopped tomatoes in juice - I used 5 medium tomatoes, chopped so as to fly under the PVR (Patrick's Vegetable Radar)
2 (26 oz) cartons chicken broth
1 cup half and half or cream (unless you're making the dairy free version)
¼ cup sherry
2 (15 oz) cans of pumpkin - (I used about 36 oz of pureed triamble pumpkin*)
Melt butter in soup pot. Add onions and garlic and sauté for 5-10 minutes. Add potatoes and carrots and sauté 10 minutes more. Add chicken stock, salt, herbs de province, & tomatoes and simmer until the vegetables are tender, approximately 30 minutes. Add the pumpkin and simmer until you're ready to eat!
Made: just over 5 quarts
Options from here:
Serve as is.
Stir in 1 cup of half and half to make a cream soup. The half and half shouldn’t be very cold when you add it. (This obviously makes the soup NON-dairy free.)
Serve soup as is and cream on the side.
If you would like you can puree the soup and add the cream and sherry at the end.
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Brian got this recipe from a friend at work - and came home after trying it saying, "IT was really good - and I could eat it!" Poor multi-allergic hubby.
I think this will be my contribution to the soup swap this month - I'm feeling uninspired by my original carrot & ginger idea. *Plus, I have one beautiful triamble pumpkin from the garden that I would like to humbly share - in the hopes that the God of gardens and soup swaps would see fit to give me a more prolific garden next year.
Alternatively entitled,
"The Ugliest (but supposedly yummiest) Little Pumpkin"
1 comment:
I love your ugly squash! And I'm sure the garden gods will be more kind to you next year since you're sharing your squash :-) Do your garden gods believe in Karma?
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