Date: Sat, 26 Dec 1998 21:40:35 EST
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! --
Christy Hardin Smith, from wild, wonderful West Virginia
Lynne's Spiced Pumpkin Soup (modified for FF) (T)
originally in The New Laurel's Kitchen
1 small pumpkin (about 10 cups diced) (or substitute any winter squash)
3/4 tsp. black mustard seed
1/4 to 1/2 c. veggie broth
1/2 onion, chopped
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. ginger
3/4 c. powdered skim milk (you could probably use powdered soy milk here as
2 tsp. honey
1 tsp. salt
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.