Wednesday, November 24, 2010

Tunisian Pumpkin Soup with Spice Swirl

At the catering job/party last Friday night, I believe I promised someone this recipe. I'm sure that it had NOTHING to do with the great wine at the gig.. :-)

Tunisian Pumpkin Soup (modified from my favorite soup cookbook, Moosewood Daily Special)

3 c. chopped onions
2 tbspn. oil
2 c. sliced carrots
2 c. sliced parsnips
2 tsp. salt
6 c. water
1 c. apple juice (unsweetened)
1 c. tomato juice -OR- 3 tbspn. tomato paste
1 tsp. ground cumin
3/4 tsp. ground nutmeg
1 tsp. ground cinnamon
1 tsp. paprika
1 29-oz. can pumpkin

Saute onions in oil, with a sprinkle of salt, over medium-low heat until translucent. Add carrots, parsnips, and salt, and cook for 5 more minutes. Add water, apple and tomato juice and spices. Bring to a boil and simmer until veggies are soft. Remove from heat, add canned pumpkin and use my FAVORITE kitchen implement, an immersion blender, to puree the soup. (If you don't have one, well, get one! Or better yet, have your best friend buy you a red one for your birthday like me --Thanks Joanie! Or put the soup in a regular old blender, messy and boring...)

Now, for the magic part: the Spice Swirl...

3 tbspns. olive oil
1 tbspn. pressed or minced garlic
2 tbspn. ground coriander
2 tsp. ground caraway seeds
1/2 tsp. cayenne
3 tbspns. lemon juice
1/2 c. packed cilantro, stems and leaves
1/2 tsp. salt

Saute spices and garlic in olive oil over medium heat for approximately 2 minutes. Be careful not to scorch spices or brown garlic - just cook until bubbly, thick and fragrant. Remove from heat and allow to cool. Put cilantro, lemon juice, salt, and spice saute in a small food processor (or use the immersion blender!) and puree.

There ya go...Serve the soup with a spoonful or spice swirl on top. But keep it on the table because you WILL want to add more. Vegan, warm, and the spice swirl is just addicting! Enjoy!

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