We’re seeing the first signs of fall now. The leaves are beginning to turn and some of our pumpkins are already ripe. This lovely French recipe uses very simple ingredients but definitely belongs on the “gourmet” table as it tastes divine and an extra added bonus is that it is packed with vitamins and beta carotene.
Serving Size: 4
- 1 & 1/2 lbs. pumpkin, peeled and cut into bite-sized pieces
- 3 small sweet potatoes peeled and cut into bite-sized pieces
- 1 large sweet onion, (as Vidalia) chopped
- 2 celery stalks, sliced (or 1 tsp. celery seeds)
- 3 sprigs of thyme, leaves only
- 1 tablespoon olive oil
- 1 tablespoon soy margarine
- 1 cup white wine
- 3-4 cups vegetable bouillon (2 bouillon cubes to 3 cups water)
- Peel and cut the pumpkin into bite sized pieces.
- Chop the onion and the celery.
- Peel the sweet potatoes and cut into bite sized pieces.
- In a large thick bottom pot, melt the soy margarine with the olive oil.
- Add the onions and celery and saute until glassy.
- Add the pumpkin, sweet potato pieces and thyme, and further cook, stirring often so they don’t stick.
- Add the vegetable bouillon and water and further cook until the vegetables are soft.
- Add the 1 cup of white wine.
- Remove 1/3 of the vegetables with a slotted spoon.
- Puree the rest of the soup to a smooth and creamy consistency.
- Return the vegetable chunks to the soup and re-warm.
- Serve garnished with pumpkin seeds.