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Christian Vegetarian Association Presents:
Take
Heart!
Pumpkin and Carrot Soup
(www.pledgevegan.com)
Ingredients: • 1 small pumpkin or red kuri squash,
de-seeded and cut into chunks • 3 medium carrots, peeled and
sliced • 2 tablespoons olive oil • 1 onion, chopped • 1
shallot, chopped • 1 inch piece of ginger, peeled and sliced
• 1 cup water • 2 bay leaves • 1/4 teaspoon cloves, ground
• 1/4 teaspoon allspice, ground • 1/4 teaspoon thyme salt and
pepper to taste • 1/2 cup white wine • 1/2 cup orange juice
• 1-2 tablespoons brown sugar • 1 tablespoon balsamic vinegar
• 1/4 cup soy cream (optional) • Garnish with croutons or
pumpkin seeds. Directions: - In a large soup pot, heat
the oil. - Add the chopped carrots and begin to sauté to soft.
- Add the pumpkin/squash chunks and continue to cook to soften. Stir
often to avoid sticking or scorching. - Add the chopped ginger,
onion and shallot. - Add the water, thyme, cloves and allspice
and allow the vegetables to cook until soft. - Puree the
vegetables. It will be quite thick. - Thin with the orange juice
and wine. - Season to taste with the brown sugar, salt and
pepper. - We found the soup to be delicious at this point. -
If you wish a thinner soup you can add more orange juice or wine.
- If you wish you can add soy or any non dairy cream, however we
didn’t think it was needed. - We garnished the soup with pumpkin
seeds and enjoyed the soup with whole grain rolls. Notes: If
you prefer, the pumpkin and carrots can be roasted in the oven.
Your question and comments are welcome

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