For 6-8 Servings:
1 medium onion, chopped
2 cloves garlic, minced
1 tbs olive oil
1.5 pound rutabaga, diced
1.5 pound sugar pumpkin (or potatoes), diced
1 liter vegetable stock (1 vegan (Rapunzel) broth cube 1 liter water)
2-3 tbs chopped fresh rosemary leaves
1 tsp minced fresh ginger
1 cup tofu or veg sour cream
1 tbs chopped parsley
2 sausages (Field Roast Frankfurter or Chipotle) sliced or cubed
Saute onion and garlic in your pressure cooker until transparent. Add the cubed rutabaga and pumpkin and cook for 10 minutes.
Add the ginger, with the rosemary and stock. Close the pressure cooker, bring ingredients to a boil until valve shuts and pressure builds till the second ring. (Compare instructions with your own cooker) Reduce heat and simmer for abt. 8 minutes. Turn off heat and wait abt. 5 minutes until the cooker has cooled and the pressure is down. Before opening the cooker, assure that all pressure is released, in doubt, rinse the closed cooker under cold water.
After opening the cooker, blend portions of the soup in a food processor until smooth. Blend in tofu or sour cream. Add parsley. Saute the veg sausages until brown, and use as tasty garnish for the soup. ©Mighty Forks 2011