| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 4 |
|
Shallots, chopped |
| 2 |
|
Stalks celery, sliced |
| 2 |
|
Carrots, coarsely chopped |
| 2 |
|
Potatoes, diced |
| 1 |
T |
Ground coriander |
| 2 |
t |
Ground cumin |
| 1/2 |
t |
Ground cinnamon |
| 1/4 |
t |
Ground cloves |
|
ds |
Nutmeg, ground |
| 2 |
lb |
Pumpkin, peeled seeded |
|
|
and coarsely chopped |
| 5 |
c |
Vegetable stock |
|
|
Plain yogurt |
|
|
Cilantro leaves |
| 71511 |
|
53, GT Cookbook echo moderator at net/node 004/005 |
INSTRUCTIONS
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$
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”