Pumpkin Carrot Soup
With its pale pumpkin hue and flecks of intense orange carrot, this is a good-looking soup. It’s also a tasty one, with an appealing blend of contrasting textures and flavors. Go easy on the hot pepper if you’re making this for kids—or add more if you’re serving it to heat-seeking types.
I like to use the food processor to shred the carrots; it’s faster and the shreds are thicker than the kind you get by using a hand grater. Take note that the soup will appear unappetizingly "clearish" until you add the milk, then it will smooth out beautifully and look creamy and pretty.
Ingredients:
2 tablespoons Organic Valley Butter
1 bay leaf
2/3 cup finely chopped onion
1 cup shredded carrot
1 hot chili pepper, minced
1/3 cup white hulled buckwheat*
4-5 cups chicken or vegetable stock or 2 cans (each 14 1/2 ounces) chicken broth, divided
3 cups cooked, pureed pumpkin**
2 teaspoons chopped fresh parsley
1/3 cup Organic Valley Lowfat Milk (or more as desired)
1-2 tablespoons cilantro pesto or chopped fresh cilantro
Salt and pepper
Garnish: Organic Valley Shredded Parmesan and chopped cilantro
Instructions:
1. Heat butter and bay leaf in soup pot over medium-low heat. Stir in onions and carrots, cover and let vegetables "sweat,” stirring often, until they are limp and onions are translucent, 10-15 minutes. Stir in minced chili during the last few minutes.
2. Stir in buckwheat, coating every grain. Add 4 cups of the stock, bring to simmer, cover and cook over low heat until grains are tender, about 15 minutes. Uncover and stir in pumpkin puree and chopped parsley; simmer 10 minutes. Stir in milk, pesto or chopped cilantro and salt and pepper to taste. Simmer 5 minutes. If you want to thin the soup further, add more stock or milk. Garnish each bowl with Parmesan and chopped cilantro.
Serving Suggestions:
Notes: *This recipe uses white hulled buckwheat, not kasha, which is roasted buckwheat. You could substitute white rice, coarse bulghur or another grain. Or use a cooked grain like wild rice or brown rice instead (you just won't need to simmer it as long).
**Check here for instructions on preparing pureed pumpkin. Canned pumpkin may be substituted, but use less than what’s called for, because canned puree is much denser than homemade.
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Customer Comments:
Customer rating: 
Customer rating:
excellent
Customer rating:
Great Receipe. On-hand ingredients with great reviews from the family! I used red pepper flakes and barley - since I didn't have a chili pepper or buckwheat on hand. Easy & Fun! YUMMY.