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

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