For Broth:
1 Carrot (Coarsely chopped)
1 Celery Sticks (Coarsely chopped)
2 medium Yellow Onions (Coarsely Chopped)
3 Garlic Cloves
2 Bay leaves
Peppercorns
Salt
3 Cups Water
- Simmer for one to two hours adding water if necessary.
- Strain and keep in pot.
1 /2 small Sugar pumpkin pureé (steamed, skinned, and mashed)
2 tablespoons tahini
1/2 juice of a lemon
1 Parsnip (peeled and chopped)
3 Cloves Garlic (sliced)
1 Cup Water
1/2 small yellow onion
-After the broth has simmered and is prepared, add the other ingredients and simmer for as long as you can. I would give it an hour or more.
- Add water if your soup is two thick, but allow it time to simmer so the flavours all come through and have a chance to seep into one another.
- After simmering transfer liquid into a blender or food processor and pureé until smooth. Re-heat until desired temperature is reached.
Garnish with chopped parsley, or crispy fried shallots. Enjoy!
John on November 6, 2011:
Thanks! Never tried tahini in soup before. It’s a nice creamy alternative to coconut milk. No bay leaves today, so I used sage. Think I will skip the lemon juice next time.