Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 Tablespoon olive oil 1 shallot, minced 4-6 sprigs fresh thyme 1/4 teaspoon salt 4 cups pumpkin, roasted and pureed 4 cups veggie broth 2 cups water 1/2 cup parmesan, finely grated DIRECTIONS Heat olive oil in a large covered pot over medium heat. Stir in shallot and cook until lightly golden. Add thyme and salt. Cook one minute, stirring constantly. Add pumpkin, broth, and water. Stir, bring to a simmer and cover. Cook 15 minutes, stirring occasionally to prevent sticking. Serve hot with a generous helping of parmesan on top. Refrigerate leftovers. Copyright © 2019 Stefanie Samara Hamblen |
