Pumpkin Soup for a Family

pumpkinAll of the recipes I have published here have been for serving on the street to hundreds of people. Well, I made some pumpkin soup to add to the mix for coffee hour after church, today, and I thought I would share the recipe with you all just in case it’s any good. Here goes!

Ingredients:

  • 2/3 cups Quinoa
  • 6 cups cooked, pureed Pumpkin
  • 1 Spanish Onion, chopped
  • 5 mini Sweet Peppers (red, yellow, orange), chopped
  • ~ 5 sticks of celery with the leaves, chopped
  • 1 Tablespoon Nutmeg
  • 1 teaspoon ground Ginger
  • 1 teaspoon Turmeric
  • 1 teaspoon ground Cloves
  • Olive Oil
  • Water
  • 20 twists Black Pepper

Directions:

Saute’ the Quinoa in your soup pot in Olive Oil to toast it. Add 1-1/3 cups water and the Turmeric. Bring to a boil and simmer for 5 minutes, covered. Turn off heat and leave it be for 10 minutes. In a skillet saute’ the Onion, Sweet Peppers and Celery in Olive Oil. Add the Pumpkin and the sauteed veggies to the soup pot. Turn on the burner again. Add about 5 cups of water and the rest of the spices. Cook until all of the veggies are tender. I do not add salt. I put it on the table along with the hot sauce. People can add it to their own. This is gluten free, sodium free, and vegan.

Poof de buna!