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Ingredientes
- 1 lrg or possibly 2 small leeks
- Â Â white and pale green only
- Â Â sliced and rinsed well
- 1 x rib celery, finely sliced
- 1 x clove garlic, minced
- 1 x green bell pepper, minced
- 1 tsp grapeseed oil
- 1 tsp butter or possibly margarine
- 1Â 1/2 c. minced fresh tomatoes
- 5 c. vegetable stock
- Â Â Or possibly 5 C. water
- Â Â plus1 Tbsp. chicken-flavored
- Â Â bouillon pwdr
- 1Â 1/4 lb pumpkin or possibly winter squash
- Â Â peeled and seeded
- Â Â cut into 1/2-inch cubes
- 1/2 tsp oregano
- Â Â Salt and freshly grnd pepper, to taste
- Â Â Minced parsley
Direcciones
- Makes 6 servings
- My mama is quite the best soup maker I know, providing bowlfuls of nourishment and comfort at a moment's notice. This meal-in-a-bowl is typical of the hearty pumpkin soups of her native Argentina.
- 1. In a large nonstick saucepan over medium heat, saute/fry leeks, celery, garlic, and bell pepper in oil and butter. Cook for about 5 min, stirring occasionally. Add in tomatoes, and cook, stirring often, for about 5 min, till tomatoes have collapsed.
- 2. Stir in stock, pumpkin, oregano, salt, and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer till pumpkin is very tender, about 20 min.
- 3. Using a potato masher, mash lightly to break up vegetables slightly. Ladle into bowls, and sprinkle with minced parsley, if you like.
- LACTO/VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 6 servings | |
| Calories 58 | |
| Calories from Fat 16 | 28% |
| Total Fat 1.79g | 2% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 968mg | 40% |
| Potassium 369mg | 11% |
| Total Carbs 10.27g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.73g | 3% |
| Protein 1.53g | 2% |
