November 21, 2010

Sunday soup #10- pumpkin

Pumkin soup is great for Thanksgiving. Here is a soup with a great use of some of my favorite herbs of the season. Thyme is a flavorful, yet not overpowering herb, from the Thymus plant. It used for cooking as well as medicinal purposes. As with bay, thyme is slow to release its flavors, so it is usually added early in the cooking process. Sage comes from the mint family of herbs that is an evergreen, it has a slight peppery flavor. 
2 Tbsp olive oil
1 chopped medium onion
4 minced garlic cloves
2 baked pie sized pumpkins

4-5 c water or broth
2 Tbsp salt
1 tsp garlic powder
1 tsp pepper
1/2 tsp dry sage
2 Tbsp dry thyme
4 bay leaves
1 fresh chopped sage leaf
-bring to a boil
-simmer 30 minute
-serve with bread

more thoughts about pumpkins

1 comment:

Bobbi Lewin said...

I have decided that pumpkin is my favorite food. I made some Indian pumpkin Pakora the other day and it was so good. Of course my husband almost bit my fingers off trying to gobble them all down!