Spicy North African Pumpkin Soup
I know it’s still August and still very warm throughout most of the country, but we have been blessed with evenings in the 50’s and some early pumpkins in the Farmer’s Market. So, for supper tonight we had this lovely autumn soup. Make it in the late morning or the night before and let the flavors meld. Then reheat and serve with crusty bread. This is quite spicy. Omit the crushed red pepper for a milder soup. ~ Glyn
1 medium carrot, finely chopped
2 stalks celery finely chopped
1/2 medium onion finely chopped
1 tbsp. garlic, minced
2 tbsp olive oil
6 plum tomato, diced
2 cups chicken stock
3 cups pumpkin (baked and cooled) 1/2 tsp salt
1/4 tsp crushed red pepper
1/2 tsp cinnamon
1/2 tsp curry powder
1/2 -1 tsp garam masala
1/2 – 1 tsp cumin
1/2- 1 tsp baharat spice
1 cup plain yogurt
1 Saute the onion, garlic, celery and carrot in the olive oil.
2 Add the tomatoes and saute.
3 Add the chicken stock and pumpkin. Mix well.
4 Add the spices and bring to a bubble.
5 Simmer for one hour.
6 Let sit at room temperature until ready to serve,
7 Reheat and stir in the yogurt.
8 Serve at once.
Yield: 12 cups
Degree of Difficulty: Moderately difficult
Preparation Time: 30 minutes
Cooking Time: 1 hour
Inactive Time: 3 hours
Total Time: 4 hours and 30 minutes