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Pumpkin Soup

Submitted by: Joseph Wu

Latest update: March 19, 2005

Cut into large (1 inch) chunks:

  • 1/2 small pumpkin (8 inches across)
  • 1 large carrot (12 inches long)
  • 2 stalks celery
  • 1 large onion
  • 1 large potato (baker's)
  • 2 large cloves garlic (just slice them in half)
Throw it all into a pot with:
  • 2 litres water
  • 2 vegetable bouillon cubes (McCormick)
  • 1 tsp Japanese bonito stock powder (Ajinomoto hondashi) [optional]
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 handfuls green lentils

Bring to a boil, then simmer for 2 hours.

Take out bay leaves and as many peppercorns as you can find.

Strain out the solids or remove with a slotted spoon (leave a little behind if you want some "chunkiness" in the soup).

Puree the solids (and a little bit of the broth) in a blender or food processor.

Stir the puree back into the broth.

Bring it back to a boil.

Serve immediately with crusty bread.