Saturday, October 27, 2007

SAIL ALONG, HARVEST SOUP....


Well, the frost is on the pumpkin here... or feels like it is! And HARVEST PUMPKIN SOUP sounds like just the ticket to warm us up in this house...

This recipe is an adaptation of an adaptation. The original comes from Pumpkin, by DeeDee Stovel (Storey Books, 2005). The internet adaptation is found at the Care2.com site (where you can also make up petititions and support various important social causes). My recipe is veganand made smoother quicker in that whole food whiz-kid, the Vita-Mix The soup is actually chunky because only 1/2 of the original combo is blended in the Vita-Mix.

INGREDIENTS

1 4 cups freshly-baked pumpkin or yellow squash chunks (bake seeded pumpkin/squash at 400F until tender, then peel and chop coarsely)
1 cup cooked organic brown rice, organic quinoa, or millet (set aside after cooking)
1 large leek, cleaned, white parts chopped
1 medium onion, chopped
1/2 celery root, peeled and chopped
2 tart apples, such as Granny Smith, peeled, cored, and chopped
7 cups organic vegetable broth
1 teaspoon peeled and grated fresh ginger
1 teaspoon crumbled fresh sage or 1/2 teaspoon dried sage
1 teaspoon dried thyme
Celtic Sea salt to taste
1/4 teaspoon ground turmeric
Dash of nutmeg
Freshly ground black pepper
1 cup organic apple cider vinegar

1. Gently steam the leeks, onion, celery root, and apples in a large soup pot with 1/2 cup of the vegetable broth until soft, about 10 minutes.

2. Add remaining stock and pumpkin. Bring to a boil, reduce heat to low, and simmer for about 10 minutes, or until the vegetables are tender. Add ginger, sage, thyme, salt, turmeric, nutmeg, and a few grinds of pepper. Simmer for another 5 minutes. Taste and adjust seasonings, if desired.

3. In the cannister of the Vita-Mix, add about half the soup with the cooked rice/quinoa/millet. Secure the two-piece lid and process on Variable Speed, starting at lowest, and gradually, steadily, turning the knob to the highest level. Flip over into HIGH and process until smooth. Return the pureed soup to the pot and stir in the cider vinegar. Soup should be slightly chunky. Gently heat, but do not boil.
Serves 8- this is an excellent soup to serve at a Fall dinner party or to take to a potluck!
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