Ingredients
- 1 3/4 lb. pumpkin; cleaned and cut or 4 cups
- 1 1/2 qt. water
- 2 Tbls. olive oil
- 2 onions - chopped
- 3/4 cup chopped parsley
- sea salt
- freshly ground black pepper
Directions
In a large saucepan, simmer pumpkin cubes in the water until they are very tender.
Meanwhile, heat oil in a frying pay and saute onions until golden.
Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan. Add the sauteed onions and parsley. Season to taste and heat through.
This soup can be garnished with toasted pumpkin seeds.
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Submitted 6/13/05.
Source: Detroit News Home Page Date Mon, 17 Oct 1995
Submitted By: Gina S
gms39@yahoo.com
Pumpkin Soup