1 small Pie pumpkin, cleaned out
2 Potatoes
2 Carrots
1 Onion, finely chopped
2 cl Garlic, crushed
Olive oil
Fresh parsley, basil; thyme; chopped
Salt & pepper
4 tbsp Cream
2 tbsp Butter
2 tbsp Soy sauce, (optional)
Sour cream
Chives, chopped
Directions
Cut pumpkin, potatoes and carrots into pieces and steam until tender.
Remove peel from pumpkin. Save steaming water. Saute onion and
garlic in a little olive oil until transparent. Puree onion, garlic
and vegetables in a food processor, adding reserved water. Return
the puree to a saucepan and add spices, salt and pepper, cream,
butter and soy sauce. If soup is too thick, thin with a little water,
milk or chicken stock. Heat but do not boil. Garnish with a dollop
of sour cream and chives.
Source: The Harrowsmith Cookbook, Volume Three
Servings: 4 servings
Harvest Time Pumpkin Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Vegetarian; Crockpot
The History of Recipes
Academics have traced the existence of recipes way back into the far past, at least as far back into history as early Egypt, and potentially, even further back. Having said that, in the main part, these early cookbooks were just very simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and dessert, something that is very familiar to us today. He also recounts how the early Romans were skilled in the use of many different herbs, including a few that are still present in modern kitchens for example basil, mint and asafoetida. As our culinary historical trip moves to more modern times we have some recipe books which appeared in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that appears on menues today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that time. In the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices like basil and coriander. These new foods and spices was responsible for an outbreak in recipe publications, some of which still exist in academic collections. By the arrival of the twentieth century, cooking books are in great demand, mostly as a result of better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Harvest Time Pumpkin Soup recipe.
