Yield: 1 servings
|1 small||Pumpkin; (about 10 cups diced) (or substitute any winter squash)|
|¾ teaspoon||Black mustard seed|
|¼ cup||Veggie broth; (up to 1/2)|
|½ \N||Onion; chopped|
|¾ cup||Powdered skim milk; (you could probably use powdered soy milk here as well)|
In return for what I know will be some great ideas to my other post, I'd like to share a modified recipe from "The New Laurel's Kitchen" which we made for the holidays -- and LOVED! This soup is so tasty, and really filling on a cold day after being out in the wind. You can adjust the spices according to your taste. Hope you enjoy it! Peel and chop pumpkin and carrots, and simmer in water to cover until tender. Toward the end of cooking time, heat nonstick skillet over medium heat. When hot, add mustard seeds. Cover pan and keep over medium-high heat until popping sound of mustard seeds begins to die down a bit, then immediately add broth (starting with ¼ c. and adding more as needed) and onion and reduce heat. Cook and stir until onion is translucent. Measure spices while the onion is cooking; then stir them into the mixture and allow to cook on low heat for a minute or so until fragrant. Turn into the pumpkin pot, using a cup or so of the cooking water to rinse the spice pan into the soup pot. Puree seasoned pumpkin and carrots in their cooking liquid, adding milk, honey and salt to mixture in the processor. Add salt to taste. Makes 10 cups. MY
NOTES: I didn't have the mustard seeds, so I used ½ tsp. garam masala. I upped the ginger to ½ tsp. as well, for added flavor.
Posted to fatfree digest by ReddHedd@... on Dec 26, 1998, converted by MM_Buster v2.0l.