Contributer: Joanna Samorow-Merzer (From Howard Lyman's 'No More Bull!' http://madcowboy.com)
Mooshu is a pumpkin connoisseur and offers these words:
Pumpkins are most flavorful when mature and the rind is hard. Also tap the pumpkin with your snout, if it sounds hollow it is ready to harvest. These smaller pumpkins are prized for their finely textured flesh!
½ cup chopped onions
3 cloves garlic, minced
1 tablespoon olive oil
1 (15-ounce) can unsweetened pumpkin puree
2 cups unsweetened soy milk (Westsoy recommended)
Celtic sea salt to taste
½ teaspoon ground sage
½ teaspoon ground black pepper
A few fresh sage leaves for garnish
Directions:
Saute the onion and garlic in the olive oil over medium heat for about 5 minutes. Remove from the heat and pour into a large stockpot.
Add the pumpkin puree, soy milk, sea salt, sage, and pepper and cook until the soup begins to boil. Reduce the heat to low and simmer for about 4 to 5 minutes. Garnish with the fresh sage leaves and serve hot.
Serves: 3