Pumpkin Citrus Soup
Summary
| Yield | |
|---|---|
| Source | Robin Jeep |
| Prep Time | 10 minutes |
| Meal Type | Dinners |
| Food Type | Soups |
| Step Number (6 steps program) | Step 3: Soups & Stews |
Description
This soup makes a wonderfully satisfying and surprising meal for fall and winter dinners.
Ingredients
- 2 tbsp Vegi-Zest or Vegi-Base, or other no-salt or low-sodium base
- 2 cup orange juice
- 4 cup carrot juice
- 3 cup pumpkin, cubed (or 1 can pumpkin puree)
- 1 cup onion, thinly sliced
- 1 clv garlic, minced or pressed
- 1 tsp ground cinnamon
- 2 cup cashews, raw
- 1 tsp fresh parsley, chopped
- black pepper to taste
Instructions
In covered saucepan heat all ingredients, except cashews and parsley, to boiling. Reduce heat; simmer, covered, 30 minutes or until pumpkin is tender.
Puree 2 cups of the pumpkin mixture (with enough liquid to blend) and cashews in blender until smooth; return pureed mixture to pot and add liquid to desired cream soup consistency.
Repeat with remaining pumpkin mixture. For a creamier soup add more cashews.
Heat pureed mixture and serve, garnished with parsley.
Comments
Post new comment