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curried-pumpkin-potato-soup recipe

Date: Mon, 1 Mar 1999 15:53:05 -0500
From: susan.j.mcgee@us.arthurandersen.com

Curried pumpkin potato soup

Made this the other night:

5 C fresh pumpkin puree
4 C cubed pumpkin
2 chopped potatoes
1 lb fresh or frozen peas
2 C vegetable broth
1/2 C minced white onion
1.5 TB minced garlic
2 TB soy sauce
3 tsp curry powder
2 tsp cumin
1 tsp fenugreek
1 tsp garam masala
1 tsp salt
1 tsp pepper
1 TB molasses when fenugreek proved bitter (I added more than given here)

I started out with the puree and vegetable broth.  While that was
heating, sauted the onion and garlic in soy sauce.  Add spices to
saute and heat them until they release their odors slightly, add to
puree.  Took one potato and all of the pumpkin pieces and roughly
pureed them - meaning they were still chunky.  Added the other potato
and simmered for about 1/2 hour.  Add peas right before serving to
keep them bright green and crisp.  Add additional salt and pepper to

kwvegan vegan