Pumpkin and Avocado Oil Soup

Photo: flickr user stu_spivack

Ingredients

1 small onion, chopped

8 ounces potatoes, peeled, diced

14 ounces tomatoes, canned

Remove seeds, skin and cut into cubes.

Peel and cube potatoes.

Heat avocado oil in large saucepan.

Add chopped onion, fennel, potatoes, pumpkin cubes and cover. Cook on gentle heat for 10 minutes, stirring occasionally.

Add tomatoes, two-thirds of stock and seasoning.

Bring to boil, simmer and cover for 45 minutes.

Blend soup in batches in a food processor then through a sieve to make it smooth. Return to pan and add remaining stock.

Bring to boil, then serve with a drizzle of avocado oil, topped with marjoram or thyme for garnish.

Adapted from Recipeland.com

Friday, December 4, 2009 - 3:48am