6 to 8
SERVINGS
Ingredients
- 5 pounds roasted pumpkin or winter squash, cut into 1-inch pieces
- 1 quart chicken or vegetable stock
- 2 onions, peeled and diced
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- Salt & pepper to taste
- 1/4 cup sliced green onions
- 1 cup grated sharp cheddar cheese
- 8 slices toasted baguette, called croutes
Directions
- In a large saucepan, saute the onions, garlic, ginger and curry in olive oil over medium heat until onions are
- translucent, about 5 to 7 minutes. Add the pumpkin or squash, and stock.
- Bring to a simmer and cook until all the vegetables are tender, about 20 to 30 minutes.
- Puree the soup using a hand mixer or food processor, and season to taste with salt and pepper. In the oven or under the
- broiler, melt cheese on the croutes. Float one in each bowl of soup and garnish with green onions.
Read more about restaurants and local food sources: Farmers and Chefs Team to Serve Fresh Local Food.
Doreen Howard is a freelance writer who specializes in stories on food and sustainable gardening.