Ruff Justice
11-14-2007, 02:48 PM
2 tablespoons olive oil
1 4-½ pound pumpkin, roasted, to provide about 5 cups pumpkin "meat" or 5 cups canned pumpkin
1 large onion
1 apple, peeled, seeded and diced
3 carrots, peeled and chopped
2 tomatoes, diced
1 teaspoon salt (use less to reduce sodium)
3/4 teaspoon freshly ground pepper
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups low sodium chicken broth
Fresh parsley, chopped
To prepare pumpkin: Preheat the oven to 400 degrees. Cut the pumpkin in half. Scoop out the seeds and the "strings." Coat the cut sides with a little olive oil. Roast the pumpkins in a baking pan about 70 minutes. Let cool, then scrape the pumpkin off the skin. Let cool.
Heat olive oil in a large soup pot. Add the onion, carrots, apple, pumpkin, cumin, coriander, salt and pepper. Sauté about 10 minutes. Add the tomatoes and chicken broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Purée using a hand held blender, or in batches with a blender or food processor.
Garnish with parsley
1 4-½ pound pumpkin, roasted, to provide about 5 cups pumpkin "meat" or 5 cups canned pumpkin
1 large onion
1 apple, peeled, seeded and diced
3 carrots, peeled and chopped
2 tomatoes, diced
1 teaspoon salt (use less to reduce sodium)
3/4 teaspoon freshly ground pepper
1 1/2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups low sodium chicken broth
Fresh parsley, chopped
To prepare pumpkin: Preheat the oven to 400 degrees. Cut the pumpkin in half. Scoop out the seeds and the "strings." Coat the cut sides with a little olive oil. Roast the pumpkins in a baking pan about 70 minutes. Let cool, then scrape the pumpkin off the skin. Let cool.
Heat olive oil in a large soup pot. Add the onion, carrots, apple, pumpkin, cumin, coriander, salt and pepper. Sauté about 10 minutes. Add the tomatoes and chicken broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Purée using a hand held blender, or in batches with a blender or food processor.
Garnish with parsley