Pumpkin Butternut Soup

This luscious, rich orange broth has no oranges in it but lots of nutritious orange vegetables. I tend to use pumpkin or butternut squash for this tasty treat -great for a wintry evening.

When first moving to Israel I couldn’t figure out why was pumpkin sold cut up in wedges. Where was a whole pumpkin that I could purchase and take home with me? Not realizing that I was actually seeing the pumpkins in the market all along, I asked one day for a whole, uncut pumpkin. The vendor laughed a bit and asked me if I understood what I was asking for. ‘Of Course’, I insisted. Then he pointed to the 3 foot tall white orb that was on the floor right next to me. THAT was an Israeli pumpkin and the answer to why it is sold in ‘chunks’.

This is a great, easy recipe and can be frozen. (Feel free to vary the amounts below)

1 kilo pumpkin or butternut squash
2 large onions
5 cloves Israeli garlic
2 sweet red or orange peppers
2 sweet potatoes
2 carrots
1 handful of parsley

Cut all into large pieces and put into a big soup pot. Just cover with water.  Bring to a boil and then turn down to simmer slowly. When the veggies are cooked through, remove from the stove.  After cooling, place veggies in the blender and puree. I suggested waiting until they are cooled down as not all blenders can handle boiled broths (Mine exploded).

Return to soup pot and season to taste. If the broth is too thick you can add soup stock of your choice.

For a nice dairy touch, add cream just before serving.

 

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