Pumpkin Soup

A simple flavorful soup that can be vegan to super rich, your choice! Then see our Pumpkin Soup Sauce suggestion to make a quick sauce for pork, turkey, chicken, game hens and more.

To make:

Saute garlic cloves and chopped shallots in canola oil. Add, Rick's Chef Salt, parsley and water and bring to a boil. Peel, seed and chop pumpkin as shown. Add to water but make sure there's only enough water to barely cover the pumpkin. Bring to a boil, turn down to a simmer, cover and cook until pumpkin is very soft (about an hour.) Puree in a blender and strain as shown.

The video below does a vegan version and seasons only with, Rick's Chef Salt, white and fresh ground black pepper, minced garlic, olive oil, a cayenne pepper sauce (Tapatio) and lemon juice. To make it even richer add any or all the following; butter, cream, a rich meat stock, and even leftover turkey gravy! When finished, taste and season with Rick's Chef Salt and serve!

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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