| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 1 |
sm |
Pumpkin; (about 10 cups diced) (or substitute any winter squash) |
| 3 |
|
Carrots |
| 3/4 |
ts |
Black mustard seed |
| 1/4 |
c |
Veggie broth; (up to 1/2) |
| 1/2 |
|
Onion; chopped |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ginger |
| 3/4 |
c |
Powdered skim milk; (you could probably use powdered soy milk here as well) |
| 2 |
ts |
Honey |
| 1 |
ts |
Salt |
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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