Pumpkin soup
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Ingredients
1 tbsp. olive oil
4 shallots, chopped
2 stalks celery, sliced
2 med. carrots, coarsely chopped
2 med. potatoes, diced
1 tbsp. ground coriander
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Dash freshly grated nutmeg
2 lbs. pumpkin, peeled, seeded & coarsely chopped
5 c. vegetable stock
Plain yogurt
Cilantro leaves
Preparation
Heat the oil in a 3 quart saucepan. Add the shallots and celery and sauté for 5 minutes. Add the carrots and potatoes and sauté 5 minutes longer. Add the coriander, cumin, cinnamon, cloves and nutmeg. Stir fry for 2 minutes. Add the pumpkin and vegetable stock. Bring it to boil, cover and simmer gently ...