PUMPKIN MINESTRONE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 Tablespoons olive oil
2 medium onions, chopped
6 celery ribs, chopped
8 medium carrots, peeled and chopped
1 28-ounce can Italian peeled tomatoes, drained and chopped
16 cups water
4 cups peeled, cubed (1 1/2”) baking potato
2 teaspoons dried thyme
1 teaspoon dried rosemary
6 cups peeled, cubed (3/4”) pumpkin or butternut squash
2 teaspoons salt
1 teaspoon pepper
2 cups fresh spinach leaves, washed
4 Tablespoons chopped fresh basil or Italian flat-leaf parsley
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Directions: |
Directions:1. In a large pot, heat oil. Add onion, celery and carrots and cook 2 minutes, or until onions are softened.
2. Add tomatoes, water, potato, thyme and rosemary. Bring to a boil, reduce heat to low, cover and simmer 30 minutes.
3. Add pumpkin and cook 15 minutes, or until pumpkin begins to fall apart
4. Strain soup, reserving liquid and vegetables separately.
5. In a food processor or blender, puree half the vegetables with a little of the liquid
6. Return puree, strained liquid and remaining vegetables to the soup pot.
7. Stir in spinach and basil. Cook 2-3 minutes or until spinach is tender
8. Serve with Parmesan cheese |
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Number Of
Servings: |
Number Of
Servings:20-24 |
Preparation
Time: |
Preparation
Time:Prep: 20 minutes, Cook: 1 hour |
Personal
Notes: |
Personal
Notes: Good use of the Halloween pumpkin and great for tailgating. Took to Wyomissing Cross Country State race several years.
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