|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4.5 | cups, chopped | carrot,chopped | 0.75 | cups, chopped | Onion, chopped | 10 | stalks | green onions,mostly white part, chopped | 5 | cloves | garlic minced | 3.5 | cups | chicken broth or stock (1-15oz can) | 0.5 | cups | 2% milk or milk sub | 1 | cup | pumpkin, canned (1/2 large can) | 0.125 | teaspoons | cloves, ground | 1 | teaspoon | white pepper | 1 | teaspoon | Spices, ground cumin | 3 | tablespoons | olive oil, extra virgin | 2 | teaspoons | lemon juice fresh |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Chop 4.5 c carrots, .75 c onion, .25 c scallion, 5 garlic cloves, 3 inches of turmeric root, peeled | | 2 | Saute onions and garlic in 3 tbsp EVOO and 2 tsp lemon juice, when partially cooked, add carrots and 1/4 c chicken broth, 1/2 tsp white pepper and 3 large sage leaves. Let simmer until done, adding broth by the 1/4c when needed. | | 3 | While the carrots are cooking, combine 1c broth, 1/2c milk, 1c pumpkin puree, 1/4tsp white pepper, 1/8tsp fresh ground clove, and 1 tsp cumin-bring to boil and them let simmer-stir often | | 4 | ***Here is where I prepare the Basil, Scallion and Cashew Pesto that is served on the soup***It is posted in a separate recipe*** | | 5 | Once carrots are soft, put entire contents of pan white wine de-glaze and 1c broth-blend until a smooth puree | | 6 | Pour carrot mixture into pumpkin mixture, stir well and add 3/4c more of broth and 1 1/2c H2O | | 7 | Simmer on low, stirring often for 30-45 minute to blend favors, serve with basil garnish and pesto |
|
