Date: Thu, 25 Mar 1999 09:04:17 -0800
I recently have been using up my fresh pumpkin puree by making soups,
however, any hard squash puree will do for a soup base.
3 garlic cloves, minced
1/4 cup onion, minced
3 tbsp soy sauce for saute
1 tsp curry powder
1/2 tsp fenugreek
1/2 tsp garam masala
Three cups fresh pumpkin or squash puree
Two cups vegetable broth
Two Medium white potatoes, chopped in small cubes
3 cups fresh pumpkin chunks
2 pounds fresh or frozen peas
salt & pepper
Saute garlic & onions in soy sauce 'til they release their aromas, about
three to five minutes.
Add spices, cook until their aroma is released, two to three minutes.
Add the puree and broth, chunks of one potato and all pumpkin chunks.
Cook 'til potato
chunks are tender, about 15 minutes, then puree the whole pan. Put back
in pan. Add more broth
Add the chunks from the second potato, cook 'til tender.
Add the peas right before serving, just to warm them.