Sunday, October 27, 2013

Pumpkin Soup

Pumpkin Soup

12-16 servings

¼ cup vegetable oil
4 medium size onions, chopped (yellow)
2 tsp. thyme leaves (could be excluded)
½ tsp. nutmeg
1 pound rutabagas, peeled & diced
2 pounds thin skinned potatoes, peeled & cubed (golden potatoes)
2 large cans of pumpkin
14 cups chicken stock (might be too much)

Combine onions, oil, thyme, nutmeg, cook on medium heat till soft (5 minutes)
Add rutabagas, potatoes, and cook over medium heat, stir occasionally until veggies soften (30 min)
Pour in stock and bring to boil over high heat
Reduce heat, cover, simmer until potatoes and rutabagas are soft
Take potatoe/rutabaga mixture with pumpkin and put in food processor to puree

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