Peppered Pumpkin and Potato Ragout

This is one of our all-time favorite soups and it was a hit with the cleansers in the fall of ‘09. It’s restaurant quality and has such a rich, warm flavor - you might call it a thing that makes you go ‘mmm!’

Peppered Pumpkin and Potato Ragout

1 T olive oil
1/2 C chopped onion
2 cloves garlic, minced
2 C cubed fresh pumpkin
1 C cubed potato, unpeeled
1/2 t salt
1 t freshly ground black pepper
1/2 t crushed red pepper flakes , or to taste
1/2 t ground white pepper
3 C vegetable stock or canned broth
1 C peas, fresh or frozen, thawed

In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.

Add pumpkin, potato, salt, black pepper, red pepper flakes and white pepper, and toss to coat with oil. Stir in stock and bring to a boil. Reduce heat to a simmer and cook until pumpkin and potato are tender, about 20 minutes.

Add peas and cook just until peas are tender, about 5 minutes. Serve hot.

Nutritional Information Per serving: Calories: 156, Protein: 6g, Total fat: 4g, Saturated fat: 1g, Carbs: 27g, Cholesterol: mg, Sodium: 80mg, Fiber: 5g

4 Servings

From Vegetariantimes.com/recipes:  Vegetarian Times Issue: January 1, 1998 p.44