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The Soup Diet...
- Thread starter Temple
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SteelWeaver
New member
Mmmmmm ..... PUMPkin soup. Well, hell, I'd even be happy with just a bowl of pumpkin soup right now, no bread - although ... the bread has always made it for me. I love bread.
That's it. Decided. It's gonna be a soup winter
That's it. Decided. It's gonna be a soup winter
It's from "The Greens Cook Book" and it's called "Pumpkin soup with Gruyere cheese".
First you roast a humongous pumpkin. At the same time you make a veggie stock outta all of your leftover choppings and peelings from whatever veggies you've eaten lately (they specifically recommend carrots, celery, turnip, plus the seeds and scrapings from the inside of the pumpkin). Season it up with some bay leaves, parsley, thyme, sage and salt to taste. Bring to boil and simmer for 25 minutes. Strain out the veggies and feed them to your earthworms.
Peel the roasted pumkin and fry up some onions in some butter. Chuck it all together in a BIG pot and simmer for another 25 minutes before pureeing the whole pot's worth. Stir in some light cream, then top with grated Gruyere cheese and fresh thyme leaves scattered over the top. Eat several bowls full. Bread is optional.
First you roast a humongous pumpkin. At the same time you make a veggie stock outta all of your leftover choppings and peelings from whatever veggies you've eaten lately (they specifically recommend carrots, celery, turnip, plus the seeds and scrapings from the inside of the pumpkin). Season it up with some bay leaves, parsley, thyme, sage and salt to taste. Bring to boil and simmer for 25 minutes. Strain out the veggies and feed them to your earthworms.
Peel the roasted pumkin and fry up some onions in some butter. Chuck it all together in a BIG pot and simmer for another 25 minutes before pureeing the whole pot's worth. Stir in some light cream, then top with grated Gruyere cheese and fresh thyme leaves scattered over the top. Eat several bowls full. Bread is optional.
Of course I should point out that in the true spirit of cooking (like weight training) I didn't EXACTLY follow the recipe. I just used it as a guide. I didn't have any turnips on hand, but I had bits of zucchini, mushroom, cabbage, green beans and swiss chard that I threw in instead. I didn't have any Gruyere cheese either! But hell, it still tastes damn good to me. I've made it before where I used pretend bacon bits instead of the Gruyere and it was SUPERB!!!!
Anyway, I'm sure that this recipe (or any of it's variations) is NOT allowed on the "soup diet" (with or without bread).
Anyway, I'm sure that this recipe (or any of it's variations) is NOT allowed on the "soup diet" (with or without bread).
circusgirl
New member
I couldn't agree more with this. For the lst 3 days I've been getting less protein than I'm used to, as has the hubbie - we have been eating out or round at friends' for social reasons, and/or running outta meat and having pasta + pesto for dinner. Well, both of us are lethargic this morning - not tired as such, just that foot-dragging feeling. And I KNOW it's the lack of protein. Especially as 1 can of tuna later, I feel much better.
CircusGirl... I understand... I went to Canada's wonderland with friends last year ate ate crap all day... the next day I had the same exact feeling...
Sux eh?
Sux eh?
Wow W8, it's just like roasting any other veggie. Cut the pumpkin in half, scoop out the seeds and pithy stuff, smear the cut face with a little oil and place cut side down in a baking tray at around 400 degrees. Cook until a knife slides through it like butter....about an hour depending on the size of the pumkin. When cooled, remove skin and MUSH.
I think you could get away just as easily with boiling the pumpkin though. This is a quicker and easier way to make this type of soup. And you could also just use store-bought veggie stock. It depends on how much time you have and how much of a 'perfectionist' you are.
For me, I consider carbs to be high octane fuel, and protein is medium octane (fat is low octane or more like diesel). Everyone is different, but pumpkin soup gives me more energy that a can of tuna!
I think you could get away just as easily with boiling the pumpkin though. This is a quicker and easier way to make this type of soup. And you could also just use store-bought veggie stock. It depends on how much time you have and how much of a 'perfectionist' you are.
For me, I consider carbs to be high octane fuel, and protein is medium octane (fat is low octane or more like diesel). Everyone is different, but pumpkin soup gives me more energy that a can of tuna!
