*  Exported from  MasterCook  *
 
                                Pumpkin Soup
 
 Recipe By     : Rachel Hopkins/Reeda Roemer
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Indian                           Low Fat
                 Low-Cal                          Soups & Stews
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Small         Pumpkin -- seeded, unpeeled
    2      Tablespoons   Oil
      1/2  Teaspoon      Cumin Seed
    1      Each          Cardamon
      1/2  Teaspoon      Cumin Powder
      1/2  Teaspoon      Coriander -- ground
      1/4  Teaspoon      Ginger -- ground
      1/4  Teaspoon      Chili Powder
    1      Teaspoon      Garlic -- minced, heaping
    2      Cups          Onion -- chopped
    1      Cup           Cauliflower Flowerets
      1/2  Cup           Carrot -- sliced
   11      Ounces        Corn -- can,undrained
                         Salt And Pepper -- to taste
      1/2  Teaspoon      Tumeric
 
 Put oil in large pot or kettle.  Heat til quite warm.  Add cardamon, and cumin
seeds.	Cook until seeds crackle.  Add Onions, garlic and powders.  Saute until
onions are browned.  Add cut up pumpkin and water til not quite covered.  Cover
and simmer until pumpkin is tender.  Mash or puree.  Return to pot and add your
choice of vegetables.  Cook until desired tenderness.  You can add powered broth
if desired. You can also add greens and can substitute acorn or butternut squash.
 
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