Pumpkin soup 2
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Pumpkin; seeded, unpeeled |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Cumin Seed |
| 1 | Cardamon | |
| ½ | teaspoon | Cumin Powder |
| ½ | teaspoon | Coriander; ground |
| ¼ | teaspoon | Ginger; ground |
| ¼ | teaspoon | Chili Powder |
| 1 | teaspoon | Garlic; minced, heaping |
| 2 | cups | Onion; chopped |
| 1 | cup | Cauliflower Flowerets |
| ½ | cup | Carrot; sliced |
| 11 | ounces | Corn; can,undrained |
| Salt And Pepper; to taste | ||
| ½ | teaspoon | Tumeric |
Directions
Put oil in large pot or kettle. Heat til quite warm. Add cardamon, and cumin seeds. Cook until seeds crackle. Add Onions, garlic and powders.
Saute until onions are browned. Add cut up pumpkin and water til not quite covered. Cover and simmer until pumpkin is tender. Mash or puree. Return to pot and add your choice of vegetables. Cook until desired tenderness. You can add powered broth if desired. You can also add greens and can substitute acorn or butternut squash.
Recipe By : Rachel Hopkins/Reeda Roemer Posted to MC-Recipe Digest V1 #224 Date: Wed, 25 Sep 1996 18:41:40 -0600 From: "Reeda@..." <Reeda@...>