The individual days of creation are denoted by the phrase, “So the evening and the morning were the first day” (Gen. 1:5), “…second day” (Gen. 1:8), “…third day (Gen. 1:13), etc. All of this seems to call to mind a “day” as we know it. And when we study the other uses of the word in the Old Testament, we find that where the word yom is preceded by a numerical adjective (i.e. “first,” “second,” “third,” etc., as in Genesis 1), it always refers to a twenty-four hour day.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Meats		Soups, Veggie	2	Servings

INGREDIENTS

1	sm	Onion, finely chopped
1/2	md	Green pepper, chopped
1	ts	Vegetable oil
8	oz	Canned solid-pack pumpkin
		Puree (unseasoned)
14	oz	Can chicken broth
1	ts	Ground cumin
2	tb	Cilantro (fresh coriander),
		Chopped
2		Whole leaves for granish, or
		Substitute with
		Fresh parsley if
		Unavailable)
1/4	c	Plain nonfat yogurt
1	pn	Crushed red pepper flakes

INSTRUCTIONS

1. In medium saucepan over high heat, cook the chopped onion and green
pepper in the vegetable oil until the onions are translucent, about 2
minutes.
2. Lower the heat to medium-high and add pumpkin puree and chicken broth;
stir with wire whisk until smooth. Heat to boiling, stirring constantly,
and cook for 2 minutes more.
3. Stir in cumin and cilantro.  Pour soup into invididual serving bowls,
place a tablespoon of plain, nonfat yogurt in the center of each one and
swirl.  Sprinkle each with crushed red pepper flakes and garnish with a a
cilantro leaf.
Posted to MM-Recipes Digest V4 #302 by Hank & Anne Reintges
<hgreintges@SkyBest.Com> on Nov 22, 1997

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