PUMPKIN AND CARROT SOUP
Make and share this Pumpkin and Carrot Soup recipe from Food.com.
Provided by beauty_queen_999
Categories Onions
Time 30m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a pot with water and place on high heat (OPTIONAL: add a chicken stock cube to the water).
- Once water is boiling, reduce heat and add all of the chopped vegetables.
- Cook vegetables until tender.
- Using a slotted spoon, move cooked vegetables from pot into a blender with 20ml of the cooking liquid.
- Blend the vegetables and continue to add water until the soup reaches the desired consistency.
- Serve with salt, pepper, nutmeg and a dollop of creme fraiche.
Nutrition Facts : Calories 72.3, Fat 0.3, SaturatedFat 0.1, Sodium 54.3, Carbohydrate 17.3, Fiber 3.2, Sugar 6.5, Protein 2.1
OLD FASHIONED LOVAGE AND POTATO SOUP
A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only.
Provided by French Tart
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, saute the chopped onion in olive oil until translucent; then add the cubed potatoes and mix together.
- Add the stock and milk, simmering until the potatoes are nearly tender.
- When potatoes are soft,add the lovage and liquidise the soup, adding further stock or milk if a thinner consistency is required.
- Check the seasoning and add salt and pepper to taste.
- Return to the saucepan and heat through gently - do NOT allow the soup to boil.
- Serve hot and garnish with the remaining lovage and crusty bread and butter or bread rolls.
- This travels very well in a thermos flask for a warming picnic soup.
Nutrition Facts : Calories 316.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 18.1, Sodium 79.3, Carbohydrate 52.5, Fiber 5.9, Sugar 3.1, Protein 9.5
" THE BOMB" PUMPKIN SOUP
A wonderful harvest Pumpkin Soup - The best we have ever tasted. I got this recipe from "Belle" Magazine. You must try it--it's nothing short of "Amazing".
Provided by Sassy Sandra
Categories Fruit
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large, leavy pot over medium-high heat.
- Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
- Transfer mixture to processor and blend until smooth. Return mixture to pot.
- Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
- Bring soup to simmer.
- Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
- This is so very yummy!
Nutrition Facts : Calories 191.5, Fat 9.6, SaturatedFat 6.5, Cholesterol 13.5, Sodium 400.4, Carbohydrate 22.2, Fiber 2.6, Sugar 12.4, Protein 6.1
POTATO AND LOVAGE SOUP
I purchased 5 lovage plants because the man at the garden center praised its use in potato salad. When I planted them my Polish neighbor, who was surprised to see "Lubczyk" as she had never seen it growing in this country, told me that in Poland they make soup with it. Naturally I did some Internet research to find some recipes. As I always change recipes and improvise as I go, this is what I wound up with. We loved it. Let me warn you...Lovage is a natural diuretic, so if you make this prepare to have your kidneys working overtime!
Provided by Chef GGina
Categories Polish
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan begin by cooking your bacon slowly, until crisp. Remove bacon to a side dish and crumble it when cooled.
- In the bacon grease add your chopped onion and sauté till translucent. Now remove your onion to the bacon dish.
- Add your cubed potatoes to the remaining grease. Add the butter if the bacon grease is not sufficient. Sauté until the potato cubes are a little golden but not cooked all the way through.
- Now add your bacon, onions, bay leaves, chicken stock, and salt and pepper. Cook this until your potatoes are thoroughly cooked, about 15-20 minutes.
- Then add your chopped lovage and cook for 10 more minutes or until lovage is tender.
- Finally add your milk and bring back to temperature without boiling or the milk may curdle.
- For a creamier consistency take an immersion blender and partially blend the soup, leaving about 50% of the potatoes whole. Add lovage leaves or fresh parsley for garnish. Serve.
Nutrition Facts : Calories 279.4, Fat 12.9, SaturatedFat 6.6, Cholesterol 34, Sodium 757.2, Carbohydrate 29.8, Fiber 1.7, Sugar 12.5, Protein 11.2
ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP
Easy roasted 3-vegetable soup with sweet potato, pumpkin, carrot, and harissa. A little patience will yield incredible flavors and an extra bite for those who like it.
Provided by SteveT
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
- Bake in the preheated oven for 10 minutes.
- Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
- While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
- Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
- Sprinkle with cilantro to serve.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 30.9 g, Fat 4.1 g, Fiber 5.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 419 mg, Sugar 10.4 g
MALAKOV TORTE
Make and share this Malakov Torte recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine milk, cornstarch, coffee& egg yolks in top of double boiler and cook over boiling water until pudding consistency.
- Remove from heat, and let cool.
- Cream butter with sugar and add the pudding mixture by tablespoon-fulls, stirring constantly.
- Add almonds& vanilla.
- Line a cake pan with one-third of lady fingers; put half of pudding mixture on top.
- Repeat layers, with the last third of crumbled lady fingers on top.
- Cover with waxed paper and refrigerate overnight with a weight on top, so that the pudding will be absorbed by the cake.
- Serve with whipped cream on top.
Nutrition Facts : Calories 366.8, Fat 21.7, SaturatedFat 9.9, Cholesterol 247.5, Sodium 64.1, Carbohydrate 36.9, Fiber 1.3, Sugar 21.4, Protein 7.3
PUMPKIN, CARROT AND LOVAGE SOUP
Excellent recipe for using up the inside of a Halloween Pumpkin. Posted in reply to a request, from "The American Harvest Cookbook".
Provided by papergoddess
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion in olive oil until softened.
- Add pumpkin and carrots; continue to cook for about 5 minutes more.
- Stir in the lovage or parsley, bay leaves, and stock; bring to a boil and simmer, covered, for 30 minutes or until all veges are tender.
- Allow soup to cool slightly, then remove bay leaves.
- Blend in blender or with a stick-blender until smooth.
- Return soup to the pan.
- Thin slightly with more stock if too thick.
- Check seasoning, and serve with a generous swirl of cream.
Nutrition Facts : Calories 154.2, Fat 8.8, SaturatedFat 1.5, Cholesterol 4.8, Sodium 249.2, Carbohydrate 14.6, Fiber 1.4, Sugar 5.6, Protein 5.1
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