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                               Pumpkin Soup

Recipe By     : Rachel Hopkins/Reeda Roemer
Serving Size  : 9    Preparation Time :0:00
Categories    : Indian                           Low Fat
                Low-Cal                          Soups & Stews
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Small         Pumpkin -- seeded, unpeeled
   2      Tablespoons   Oil
     1/2  Teaspoon      Cumin Seed
   1      Each          Cardamon
     1/2  Teaspoon      Cumin Powder
     1/2  Teaspoon      Coriander -- ground
     1/4  Teaspoon      Ginger -- ground
     1/4  Teaspoon      Chili Powder
   1      Teaspoon      Garlic -- minced, heaping
   2      Cups          Onion -- chopped
   1      Cup           Cauliflower Flowerets
     1/2  Cup           Carrot -- sliced
  11      Ounces        Corn -- can,undrained
                        Salt And Pepper -- to taste
     1/2  Teaspoon      Tumeric

Put oil in large pot or kettle.  Heat til quite warm.  Add cardamon, and cumin seeds.  Cook until seeds crackle.  Add Onions, garlic and powders.  Saute until onions are browned.  Add cut up pumpkin and water til not quite covered.  Cover and simmer until pumpkin is tender.  Mash or puree.  Return to pot and add your choice of vegetables.  Cook until desired tenderness.  You can add powered broth if desired. You can also add greens and can substitute acorn or butternut squash.

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