Pumpkin Soup

This is a greatly simplified, vegetarian version of a recipe I found in Martha Stewart's Living Magazine: can't find it online today. It's a super starter for the Thanksgiving meal.

PUMPKIN SOUP

2 Tbsp. unsalted butter
1/4 tsp. black pepper
1 onion, chopped
1 leek, white part only, chopped
2 carrots, peeled and chopped
1 lg. parsnip, peeled and chopped
4 cups pumpkin purée, fresh-cooked or canned
4 cups vegetable stock
2-3/4 tsp. salt
1/2 tsp. dried thyme
1 Tbsp. soy sauce

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In a large soup pot, melt butter with black pepper. Add onion, leek, carrots, and parsnip, and sauté until onion is soft. Stir in remaining ingredients. Cover and simmer until vegetables are very soft, about 30 minutes. Remove from heat and cool for a few minutes.

Using a food processor or blender, purée the soup in small batches. Add more vegetable stock or water if needed.

Serves 6 - 8

adapted from a recipe in Martha Stewart’s Living Magazine