I love fall. The colors make me happy. To celebrate, todays dinner with be yellow soup. The recipe has a few little twists that make it really tasty and I hope you will like.
Here are the ingredients for 4-6 bowls
pumpkin – I like to try out different ones, Butternut or Hokaido are safe bets. Make sure they are ripe to avoid the blah taste of unripe pumpkin.
1 large potato
1 large onion
1 clove garlic
1 piece of ginger
1 cup of apple cider
1 spoon of cumin seeds
1 spoon of tumeric ( its tasty, its healthy and there nothing like too much yellow)
I am pretty good cutter, no problems cutting piles of julienne vegetables and fine fine onions, but somehow cutting pumpkin annoys me. To avoid it I heat the oven to 420. First thing I half and clean the pumpkin and put it in the oven. After 20-30 mins it might not be done, but most are soft enough to scoop out. Which is all I need.
Heat 2 tablespoons of oil, when it is hot add the cumin seeds and stir until they are brown (not black, then they taste bitter)
Now add the onions and garlic and stir occasionally until the onions are translucent and a little brow at some places
Add potatoes, apple, ginger , let then warm up and get brown at some places
Now your pumpkin scoops can go in.
Add the tumeric and a spoon of salt
Add apple cider and top with hot water that all the vegetables are nearly covered
Close your pot – I do this in my trusted steam cooker, and let the valve come up once. That takes about 4-10 minutes depending how hot the water and the other ingredients were.
When you can open the pot, puree, taste for salt and its ready to be served.
This is delicious with some bread roasted with olive oil, salt and pepper.