Italian Pumpkin Soup
Ingredients:
1/2 cup extra virgin olive oil
1 red onion, peeled and diced
6 cloves garlic, peeled and minced
1 small sugar pumpkin, skinned and diced (or 2 yams)
1 Savoy cabbage, core and large ribs removed, chopped
1 ounce dried porcini mushroom, soaked in hot water
for 1/2 hour, chopped
1 pound orzo pasta
2 quarts vegetable stock, preferably home made
salt and pepper to taste
Grated Parmesan cheese
Chopped Italian parsley for garnish
Directions: Heat olive oil in a heavy bottomed 8 quart
pot. Add the onion and garlic and sauté a few minutes.
Add the pumpkin, cabbage, mushrooms and pasta. Cook,
stirring, a few minutes. Add the stock and bring to a
boil. Turn heat down to a simmer and cook until the
pasta is tender about 9 minutes. Serve in soup bowls,
Sprinkle parsley and serve with lots of grated
parmesan cheese.
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