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Pumpkin Soup

Recipe makes roughly 4 servings.

The soup tastes very close to beef stew and is remarkably thick even though it contains no cream or eggs.

1/4 cup Virgin Olive Oil
1 medium white onion
3 or 4 cups cooked pumpkin or other squash
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon dried crushed red pepper (optional)
1 1/2 cups soup stock

Chop the onion coarsely. Heat oil and stir the onion into the oil, add salt, pepper, and red pepper. Cook until the onion is very brown but not burned, about 30 minutes, on low to medium heat. Stir frequently and keep covered. Add cooked squash and stir in the vegetable stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered.

If the soup seems too watery, simmer uncovered until it reduces. Serve hot, topped with cilantro or parsley.

Notes:

• This soup takes at least an hour and a half to prepare. The longer it simmers, the better its flavor.
• This is a great way to use up extra pumpkin. It also works with yellow squash.
• Vegetable stock is often available in concentrate or as bouillon cubes, but if you really can't find it, use water.
• This soup refrigerates or freezes well. The soup should be brought to a boil in a saucepan when re-heating.

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