CARROT-PUMPKIN SOUPSource: Vegetarian Journal; Sept-Oct 1994 Servings: 4 1 lb carrots, peeled and sliced 1 small red onion; chopped 1/2 tsp walnut oil 3 tbsp walnuts 3 cup vegetable broth salt and pepper to taste 1 cup pumpkin puree In large saucepan, combine carrots, onion, oil and walnuts. Saute about 2 minutes, or until walnuts are toasted. Add broth. Heat to boiling over medium heat, then reduce heat to low and simmer about 20 minutes, or until carrots are very tender. Stir in pumpkin. Transfer mixture to blender or food processor. Process until soup is smooth and thickened. Serve immediately.
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