Title: Neli's Pumpkin And Leek Soup
Categories: Veglife1
Yield: 6 servings

1 lg Or 2 small leeks
White and pale green only
Sliced and rinsed well
1 Rib celery; finely sliced
1 Clove garlic; chopped
1 Green bell pepper; chopped
1 ts Grapeseed oil
1 ts Butter or margarine
1 1/2 c Chopped fresh tomatoes
5 c Vegetable stock
OR 5 Cups water
Plus1 tablespoon
-chicken-flavored
Bouillon powder
1 1/4 lb Pumpkin or winter squash
Peeled and seeded
Cut into 1/2-inch cubes
1/2 ts Oregano
Salt and freshly ground
-pepper; to taste
Chopped parsley

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 leeks, celery,
garlic, and bell pepper in oil and butter. Cook for about 5 minutes,
stirring occasionally. Add tomatoes, and cook, stirring often, for about 5
minutes, until 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 until pumpkin
is very tender, about 20 minutes.

3. Using a potato masher, mash lightly to break up vegetables slightly.
Ladle into bowls, and sprinkle with chopped parsley, if desired.

LACTO/VEGAN

PER SERVING: 81 CAL (22% from fat), 2g PROT, 2g FAT, 10g CARB. 359mg SOD,
2 mg CHOL, 3.5g FIBER

By "Karen C. Greenlee" on Mar 13, 1999.

Recipe by: Veggie Life Magazine, November 1998, page 47

Converted by MM_Buster v2.0l.