INGREDIENTS

INSTRUCTIONS

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 1/4 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 1/2 tsp. garam
masala. I upped the ginger to 1/2 tsp. as well, for added flavor.
Posted to fatfree digest by ReddHedd@aol.com on Dec 26, 1998,
converted by MM_Buster v2.0l.

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