11.05.2007

pumpkin soup

This is my own creation: creamy, yummy, and full of beta-carotene (vitamin A). I'll likely be including it on my Thanksgiving menu.



Pumpkin Soup


Steam, then peel and blend in your blender:
1 medium sized pumpkin
2 sweet potatoes, peeled


Add:
1 cube butter
half-and-half as needed, to keep the blender from bogging down
salt to taste


Toast
1 C slivered almonds


Serve soup garnished with tosted almonds, 1 t sour cream, & nutmeg.


The trick to this soup is a good blender and to blend the pumpkin and sweet potato until they are velvety.






~Suzanne


4 comments:

Kim from Hiraeth said...

I love pumpkin soup and this one is different. What made you add the sweet potato? That is a stroke of genius!

I'll send you t my recipe for carrot/orange/ginger soup. You'd like it, too!

Anonymous said...

This sounds sooo good! I love fall and all the pumpkins and squash. I bet that blending gives this such a creamy texture.

anniebluesky said...

I'm the anonymous above...sorry!

Helene said...

This recipe sounds yummy. It will be a nice addition to next year's Thanksgiving dinner.

Thanks for contributing this to the Soup to Nuts Carnival First Course hosted at www.healthplansplus.blogspot.com.