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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a nice seasonal recipe that can be either an appetizer, side dish or even the main course. Ingredients:
4 cups of peeled fresh pumpkin, diced medium |
2 yellow squash, diced medium |
2 medium tomatoes diced or one 14.5 ounce can of diced tomatoes and juice |
1/2 of a yellow pepper, diced small |
2 sticks celery, diced small |
1/2 of a medium onion, diced |
1 small apple diced |
1/4 cup of olive oil |
2 tbs. of apple cider vinegar |
1 tsp. each of thyme, parsley and rosemary finely chopped |
1/2 tsp. of cayenne pepper |
1 tsp. of salt |
6 cups of water |
Directions:
1. Blend all of the vegetables together in a large soup pot and steam/ boil them until they are soft. Remove the water.
2. Add the 6 cups of water. (I use the water that they were steamed in.)
3. Add the olive oil and the remaining ingredients EXCEPT THE CAYENNE PEPPER.
4. Heat the mix and then carefully transfer it in batches to a blender and puree.
5. Pour the pureed mixture back into the pot and bring to a low boil. Then turn off the stove.
6. Taste and season to taste with the cayenne papper. Be careful as a little cayenne pepper goes a long way.
7. This is good served with a nice slice of warm bread slathered with a little butter.
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