[Update my dinner status], I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Makes 6 servings My mama is quite the best soup maker I know, providing bowlfuls of nourishment and comfort at a moments notice. This meal-in-a-bowl is typical of the hearty pumpkin soups of her native Argentina. 1. In a large nonstick saucepan over medium heat, saute leeks, celery, garlic, and bell pepper in oil and butter. Cook for about 5 minutes, stirring occasionally. Add tomatoes, and cook, stirring often, for about 5 minutes, until tomatoes have collapsed. 2. Stir in stock, pumpkin, oregano, salt, and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is very tender, about 20 minutes. 3. Using a potato masher, mash lightly to break up vegetables slightly. Ladle into bowls, and sprinkle with chopped parsley, if desired. LACTO/VEGAN PER SERVING: 81 CAL (22% from fat), 2g PROT, 2g FAT, 10g CARB. 359mg SOD, 2 mg CHOL, 3.5g FIBER By "Karen C. Greenlee" on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 47 Converted by MM_Buster v2.0l.
Cuisine: Uncategorized
Main Ingredient: Soup
Tags:
Vegetables,
Celery,
Bell pepper,
Butter,
Oregano,
Parsley,
Garlic,
Tomato,
Grape,
Soup,
Lunch,
Winter,
Bold
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