Vegan Creamy Pumpkin Soup
Creamy Pumpkin Soup recipe
Yield
8 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 2 | pounds |
butternut squash
diced |
|
| 4 | cups |
vegetable stock
or water |
|
| 1 | cup |
water
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
pimiento strips
to garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
chopped |
|
| 907.2 | g |
butternut squash
diced |
|
| 946 | ml |
vegetable stock
or water |
|
| 237 | ml |
water
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
pimiento strips
to garnish |
* |
Directions
Heat olive oil over low heat and add onion and garlic.
Cook, stirring until tender.
Add squash and stock, cover and simmer for 40 to 50 minutes or until the squash is very soft.
In a food prcessor, process soup until its very smooth and return to pot.
Thin with water and season.
Pour into a tureen and garnish with pimento.
