The whole family will have fun turning two soups into one great meal!
This easy recipe combines beets, pumpkin, and cream into a delicious soup that looks beautiful on the dinner table. Enjoy the different flavors in each spoonful — no two are exactly alike!
Adult: Melt the butter in each saucepan, then add the onions and sauté for 3 minutes.
Adult: To the beet soup, add the beets and potatoes and sauté for 5 minutes.
To the pumpkin soup, add the pumpkin and sauté for 5 minutes.
Kid: Add the vegetable stock and bay leaves to both soups.
Adult: Bring both soups to a boil and simmer for 45 minutes or until the vegetables are tender. Check the soups often to skim off and discard the foam on top of the soup (do not stir the foam into the soup or it will become bitter).
Kid: While the soups are simmering, place the heavy cream and the vegetable stock in the medium mixing bowl. Beat with the mixer until it begins to froth. Place the mixture in the refrigerator until you are ready to use it.
Kid: Remove both soups from the heat, then add the milk and stir thoroughly. Remove and discard the bay leaves.
Adult: Pour each soup (one at a time) into the blender and puree until smooth. Pour each soup back into its saucepan, add salt and pepper to taste, and reheat to serving temperature.
Kid: Ladle pumpkin soup into the individual soup bowls, then ladle beet soup on top. Gently mix the two soups just a little, so that you still see each soup’s color.
Kid: Top each bowl with a thin layer of the cream mixture. Top with the chopped walnuts if desired.
