Irritable Bowel Syndrome Message Boards | Two versions of Pumpkin soup

Pumpkin Soup Recipe

Ready in: 2-5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4

Ingredients:
1/2 small pumpkin; seeds removed and flesh diced
1 Potatoes, peeled and diced
1 Carrots, diced
1/2 Onion; finely chopped
1 clove Garlic, crushed
Chicken stock
1 cup corn, cooked frozen
Salt & pepper
2 tablespoons Cream or milk (soy milk plain)
1 tablespoon Butter (safe brand)
1 tablespoon Soy sauce
cumin, to taste
1 tsp cinnamon
Directions:
Place the pumpkin, potatoes, carrots, onion and garlic in crockpot with 1/4 cup chicken stock. Cover; cook on high for 3-4 hours or until soft. In the last 1 hour put in the frozen corn (thawed a little so it will break up)

Place vegetables and chicken stock in food processor or blender. Process until smooth. Return to crockpot with spcies, salt & pepper, cream, butter, and soy sauce.

Cover; cook on high for 1 hour, stirring occasionally, until heated through.

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Pumpkin Soup
Serves: about 4

� small pumpkin, seeds removed, diced and roasted
1 Potato, peeled and diced
1 Carrot
1 cup corn (I used frozen cooked)
� medium onion, finely chopped
1 clove of garlic, crushed
Chicken Stock (add until desired thickness)
Salt and pepper
2 tablespoons cream or milk (soy milk)
1 tablespoon butter (safe margarine)
1 tablespoon soy sauce
1 tsp cinnamon
Cumin to taste

In a stockpot over medium heat, melt butter and saute onion, carrot, corn, potato, garlic roasted pumpkin, until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper, cumin, cinnamon, soy sauce.
Divide soup among 4 soup bowls and serve immediately.
Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.

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