International Vegetarian Union (IVU)
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Recipes Around the World International Vegetarian Union
Vegan Soups - Hot and Chilled
Contributed by Vegetarians and Vegans from around the world
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Pumpkin Soup

from LINDA'S KITCHEN by Linda McCartney (Little, Brown); Serving Size: 6

  • 1 3/4 pounds pumpkin -- cleaned and cut OR 4 cups pumpkin cubes
  • 1 1/2 quarts water
  • 2 tablespoons olive oil
  • 2 onions -- chopped
  • 3/4 cup chopped parsley
  • Sea salt
  • freshly ground black pepper -- to taste
In a large saucepan, simmer pumpkin cubes in the water until they are very tender.

Meanwhile, heat oil in a frying pay and saute onions until golden.

Puree pumpkin and liquid in a blender or food processor, or press through a strainer, and return to pan.
Add the sauteed onions and parsley.
Season to taste and heat through.

(PER SERVING: 89 calories; 4.9 g fat (0.6 g saturated fat; 50 percent calories from fat); 0 mg cholesterol; 120 mg sodium.Note: Analysis includes 1/4 teaspoon salt.)

Notes:
This warming soup can be garnished with toasted pumpkin seeds.

1998 Hanneman/McBuster