Total Steps
2
Ingredients
14
Tools Needed
3
Ingredients
- cilantro leaves
- plain yogurt
- 5 cups vegetable stock
- 2 pounds pumpkin, peeled, seeded
- dash freshly grated nutmeg
- 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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
1
Step 1
20 minutes
Heat olive oil in a 3-quart saucepan. Add shallots and celery and saute for 5 minutes. Add carrots and potatoes and saute for 5 minutes longer. Stir in ground coriander, ground cumin, ground cinnamon, ground cloves, and freshly grated nutmeg and stir-fry for 2 minutes. Add pumpkin and vegetable stock. Bring to a boil, cover, and simmer gently for 20 minutes, or until all vegetables are tender.
2
Step 2
Blend the soup in a food processor or blender until smooth. Return the blended soup to the saucepan, adjust seasonings to taste, and heat through. Serve hot, garnished with a swirl of plain yogurt and cilantro leaves.
Tools & Equipment
3-quart saucepan
food processor
blender