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Japanese   -   Pumpkin Vegetable Soup   adapted from Colette's Japanese Cuisine

  • 2 Medium Leeks -- Sliced
  • 2 Large Potato -- Sliced
  • 4 Small Turnip -- Sliced
  • 2 Large Carrot -- Sliced
  • 1 Pound Pumpkin Or Other Winter Squash -- Sliced
  • 1 Stalk Celery -- Sliced
  • 2 Quarts Dashi -- Or Chicken Broth
  • Salt And Pepper
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Chili Pepper -- Ground
  • Daikon Sprouts -- For Garnish
  • Sour Cream -- Optional
Directions Saute leeks in oil for 5 minutes. Add potatoes, turnips, carrots, squash, and celery. Sprinkle with salt and pepper. Saute for 10 minutes. Add dashi or broth. Bring to a boil and cook over medium heat for 20 minutes. Add chile pepper and stir in well. Serve with sprouts sprinkled on top and stir in some sour cream if desired.
Serves 4
Time to Make 0:00

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