Friday, October 22, 2010

Rebecca's Pumpkin Soup

So after making the pumpkin infused cous cous I had another half of a New Zealand winter squash to use, I simply kept in the fridge till the next day and preceded to make a simple soup with it.

So happy I have begun cooking with pumpkin and squash lots of fun and it truly adds a rich, sweet taste. Its one of my favorite times of year with the leaves changing, mild weather and pumpkin patches America's love of fall is infectious and puts a smile on my face.

  • half a roasted New Zealand winter squash 
  • 3 cloves of garlic
  • 1/2 a chopped red onion
  • 1/2 a glass of white wine
  • one teaspoon of cinnamon
  • 2 cups of vegetable stock
  • 1/4 cup of fresh orange juice and one tablespoon of orange zest

  1. saute onion and garlic in olive oil, add the squash for 10 minutes 
  2. then add the stock, wine, orange juice and zest and boil for 10 minutes 
  3. then blend the soup with a hand blender 
  4. serve with a sprinkle of cinnamon and enjoy :-)

Love the British girl in North Carolina 

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