Miffs spicy pumpkin soup
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 4 | Shallots, chopped | |
| 2 | Stalks celery, sliced | |
| 2 | mediums | Carrots, coarsely chopped |
| 2 | mediums | Potatoes, diced |
| 1 | tablespoon | Ground coriander |
| 2 | teaspoons | Ground cumin |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cloves |
| dash | Nutmeg, ground | |
| 2 | pounds | Pumpkin, peeled, seeded and coarsely chopped |
| 5 | cups | Vegetable stock |
| Plain yogurt | ||
| Cilantro leaves | ||
Directions
INSPIRED VEGETARIAN;PICKFORD
Heat oil in 3-quart saucepan. Add shallots and celery and saute 5 minutes. Add carrots and potatoes and saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves and nutmeg. Stir-fry 2 minutes.
Add pumpkin and Vegetable Stock, bring to boil, cover and simmer gently 20 minutes, or until all vegetables are tender.
Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste and heat through. Serve hot, garnished with swirl of yogurt and cilantro leaves. Makes 4 to 6 servings.
"Miff" is Pickford's aunt, who served this soup at Guy Fawkes night celebrations every Nov. 5. It's also perfect for Halloween.
Posted on GEnie's Food & Wine RT Jan 01, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005