Tuesday, November 11, 2008

Pumpkin Soup

1 can pumpkin (29 oz.)
4 cups veg. broth
2 cups apple juice
1 Tbs candied ginger (or one inch fresh ginger and a teaspoon sugar)
1 1/2 tsp salt
1 tsp tumeric
1 tsp cinnamon
1/2 tsp garam masala
several sprigs fresh sage, chopped

Put all the above ingredients in crock pot and turn it to high.

1 white onion, chopped
3 stalks celery, diced
2 cups raw butternut squash, diced
4 cloves garlic, sliced

Saute the above four ingredients in olive oil til the edges are just beginning to brown. Deglaze pan with white wine if desired. Place veggies and any liquids from the pan in the slow cooker.

Cook for four or five hours on high (or eight hours on low).

Serve with cream, parmesan, and pumpkin seeds to add to individual bowls.

Garam Masala is available from Penzey's Spices.

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