Recipe on-the-fly: Pumpkin Soup
Dec. 25th, 2009 03:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jim_pWe'd planned dinner for late this afternoon, but around 2:30 Tam says "Hmmm... that lamb marinating in garlic smells GOOD and I'm getting hungry". Even if I popped the leg of lamb into the oven right away it would be at least an hour before it was ready...
"Tellya what, I'll whip up a soup course" So here's the garlicky pumpkin soup I whipped up in about 10 minutes:
2 tbsp. olive oil
2 tbsp. minced garlic from the jar (or 4-8 cloves crushed garlic to taste)
2 cups chicken stock (or in my case, 2 cups water and one Knorr cube)
1 can pumpkin
1/4 tsp. dried dill
2 tsp. dried parsley flakes
1/4 tsp. nutmeg
Salt to taste
In the bottom of a 3-qt saucepan heat the olive oil under high heat, add the garlic and let sizzle for a few seconds, then add the stock. Bring to a boil, then whisk in the canned pumpkin. Add the herbs and simmer 5-10 minutes, then season to taste. Serves 2-4 as a soup course.
"Tellya what, I'll whip up a soup course" So here's the garlicky pumpkin soup I whipped up in about 10 minutes:
2 tbsp. olive oil
2 tbsp. minced garlic from the jar (or 4-8 cloves crushed garlic to taste)
2 cups chicken stock (or in my case, 2 cups water and one Knorr cube)
1 can pumpkin
1/4 tsp. dried dill
2 tsp. dried parsley flakes
1/4 tsp. nutmeg
Salt to taste
In the bottom of a 3-qt saucepan heat the olive oil under high heat, add the garlic and let sizzle for a few seconds, then add the stock. Bring to a boil, then whisk in the canned pumpkin. Add the herbs and simmer 5-10 minutes, then season to taste. Serves 2-4 as a soup course.
