August 8th, 2017
From Vegetarian Any Day: Over 100 Simple, Healthy, Satisfying Meatless Recipes., by Carolyn Hemming and Patricia Green
In a large saucepan, place the oil and onion, and sauté until the onion is translucent and the edges are starting to brown. Add the pumpkin, potatoes, red pepper, beans and corn, and continue to sauté for 5 to 6 minutes or until vegetables begin to soften.
Add the broth, water and sage leaf, and bring to a boil. Reduce heat to a simmer and cook for 8 to 10 minutes or until the pumpkin and pota- toes are just tender when pierced with a fork. Discard the sage leaf.
Remove 4 cups (1 L) of the soup’s cooked vegetables (mostly pumpkin and potatoes) and place in a food processor or blender. Purée until smooth and then add this mixture back to the chunky soup. Stir well and season with parsley, salt and pepper. Ladle into bowls, and sprin- kle each serving with pepitas. Garnish each bowl with a sage leaf (if using). Store any leftovers in the freezer for up to 4 weeks.