North African Pumpkin Soup

[Guest guest]

North African Pumpkin Soup

3 Tbs. olive oil

1 onion, sliced

1 1/2 lbs. peeled pumpkin cubes (or other winter

squash)

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. ground cardamom seeds

1/2 tsp. ground cinnamon

1 tsp. turmeric

1 tsp. harissa, (or other hot sauce)

1 Tbs. grated ginger

1 tsp. fine sea salt

8 cups vegetable stock, or canned broth

3 Tbs. chopped cilantro leaves

 

 

Heat olive oil in a soup pot, add onion and pumpkin,

and cook over moderate heat 5 or 6 minutes, stirring

as needed. Add ground spices to onion and squash,

along with hot sauce, ginger, salt and 1/2 cup of

stock. Continue to cook over medium heat for 5

minutes. Add remaining stock and bring to a boil, then

lower heat and simmer for 15 minutes, or until pumpkin

is soft. Puree soup through a coarse sieve, food

processor or blender. Return soup to pot, taste for

seasoning, and add more salt if necessary. Serve warm

and garnish each serving with cilantro.

 

Serves 8-10

 

Author: Rebecca Ets-Hokin is a SF Bay Area cooking

teacher and food professional.

Source: Jewish News Weekly

Formatted by Chupa Babi: 11.05.04

 

AuthorNote: North African Sepharadim soups are

redolent of spices, while Ashkenazi soups are flavored

with stock and dried mushrooms.

 

ChupaNote; grilled the pumpkin and onion over high

flame to get that North African smoky taste before

adding to pot. Also added the spices to the hot oil,

before adding veggies. Needed more: oil, harissa,

fresh cilantro.

----

 

 

 

 

 

 

[Guest guest]

this is my do ahead dinner this wednesday!

 

Chupa Babi <recetta wrote:

North African Pumpkin Soup

3 Tbs. olive oil

1 onion, sliced

1 1/2 lbs. peeled pumpkin cubes (or other winter

squash)

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1/4 tsp. ground cardamom seeds

1/2 tsp. ground cinnamon

1 tsp. turmeric

1 tsp. harissa, (or other hot sauce)

1 Tbs. grated ginger

1 tsp. fine sea salt

8 cups vegetable stock, or canned broth

3 Tbs. chopped cilantro leaves

 

Heat olive oil in a soup pot, add onion and pumpkin,

and cook over moderate heat 5 or 6 minutes, stirring

as needed. Add ground spices to onion and squash,

along with hot sauce, ginger, salt and 1/2 cup of

stock. Continue to cook over medium heat for 5

minutes. Add remaining stock and bring to a boil, then

lower heat and simmer for 15 minutes, or until pumpkin

is soft. Puree soup through a coarse sieve, food

processor or blender. Return soup to pot, taste for

seasoning, and add more salt if necessary. Serve warm

and garnish each serving with cilantro.

 

Serves 8-10

 

Author: Rebecca Ets-Hokin is a SF Bay Area cooking

teacher and food professional.

Source: Jewish News Weekly

Formatted by Chupa Babi: 11.05.04

 

AuthorNote: North African Sepharadim soups are

redolent of spices, while Ashkenazi soups are flavored

with stock and dried mushrooms.

 

ChupaNote; grilled the pumpkin and onion over high

flame to get that North African smoky taste before

adding to pot. Also added the spices to the hot oil,

before adding veggies. Needed more: oil, harissa,

fresh cilantro.

----

 

 

 

 

 

 

 

 

 

 

 

Beth

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