Make a huge pot of soup, have some now, freeze some for later.
Recipe serves 8-10 people
Recipe details on Food52.com:
.jpg)
Choreography:
Peel and slice the pumpkin
Peel and dice onions, apples, rutabaga
Dice sage leaves
Grill (or oven roast) the pumpkin
Saute the remaining vegetables
Add all of the ingredients to a stock pot with vegetable stock and simmer for 15 minutes.
Puree with a stick blender or transfer small batches to a blender.
Caramelize chopped walnuts.
Ladle into bowls, top with sour cream or vegan sour cream substitute and sprinkle with caramelized nuts.
See the detailed instructions on Food52.com
No comments:
Post a Comment