Neli's pumpkin and leek soup

6 servings

Ingredients

Quantity Ingredient
1 large Or 2 small leeks
White and pale green only
Sliced and rinsed well
1 Rib celery; finely sliced
1 Clove garlic; chopped
1 Green bell pepper; chopped
1 teaspoon Grapeseed oil
1 teaspoon Butter or margarine
1½ cup Chopped fresh tomatoes
5 cups Vegetable stock
OR 5 Cups water
Plus1 tablespoon chicken-flavored
Bouillon powder
1¼ pounds Pumpkin or winter squash
Peeled and seeded
Cut into 1/2-inch cubes
½ teaspoon Oregano
Salt and freshly ground pepper; to taste
Chopped parsley

Directions

Makes 6 servings

My mama is quite the best soup maker I know, providing bowlfuls of nourishment and comfort at a moment's notice. This meal-in-a-bowl is typical of the hearty pumpkin soups of her native Argentina.

1. In a large nonstick saucepan over medium heat, saute leeks, celery, garlic, and bell pepper in oil and butter. Cook for about 5 minutes, stirring occasionally. Add tomatoes, and cook, stirring often, for about 5 minutes, until tomatoes have collapsed.

2. Stir in stock, pumpkin, oregano, salt, and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until pumpkin is very tender, about 20 minutes.

3. Using a potato masher, mash lightly to break up vegetables slightly.

Ladle into bowls, and sprinkle with chopped parsley, if desired.

LACTO/VEGAN

PER SERVING: 81 CAL (22% from fat), 2g PROT, 2g FAT, 10g CARB. 359mg SOD, 2 mg CHOL, 3.5g FIBER

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 47 Converted by MM_Buster v2.0l.

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