October 30, 2009
Other Names: Pumpkin Soup
Edited by: Melissa Peterman
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Yield: 4 to 6 servings.
[edit] Ingredients
1 |
tablespoon olive oil |
4 |
shallots, chopped |
2 |
stalks celery, sliced |
2 |
medium carrots, coarsely chopped |
2 |
medium potatoes, diced |
1 |
tablespoon ground coriander |
2 |
teaspoons ground cumin |
½ |
teaspoon ground cinnamon |
¼ |
teaspoon ground cloves |
dash freshly grated nutmeg |
|
2 |
pounds pumpkin, peeled, seeded |
coarsely chopped |
|
5 |
cups vegetable stock |
Cilantro leaves |
[edit] Preparation
Step 1 |
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. |
Step 2 |
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. |
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