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TUNISIAN PUMPKIN SOUP Recipe

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This recipe for TUNISIAN PUMPKIN SOUP is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chopped onions
2 Tbsp olive oil
½ cup peeled and sliced carrots
½ cup peeled and sliced parsnips
1 ½ tsp salt
3 cups water, vegetable or chicken stock
1 ¼ cups unsweetened apple juice
3 Tbsp tomato paste
1 tsp ground cumin
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp paprika
1 15oz can pumpkin

Spice Swirl
2 Tbsp olive oil
1 tsp minced garlic
4 tsp ground coriander
1 tsp caraway seeds
¼ tsp cayenne
2 Tbsp fresh lemon juice
2 Tbsp minced fresh cilantro
pinch sea salt
Directions:
Directions:
In a soup pot, sauté the onions in the oil until softened, about 10 minutes. Stir in the carrots, parsnips and salt; continue to sauté for 5 more minutes. Add the water or stock, apple juice, tomato paste, cumin, nutmeg, cinnamon and paprika. Bring to a boil the reduce the heat, cover and simmer until the veggies are tender. Stir in the pumpkin. Using a blender or immersion blender, puree the soup until smooth. Gently reheat if necessary.

To make the spice swirl, heat the oil in a small skillet. Saute the garlic for about 2 minutes. Add the coriander, caraway seeds and cayenne to the skillet. Stir constantly and continue to cook for 2-3 minutes. Transfer the mixture to a small bowl. Stir in the lemon juice, cilantro and salt.

To serve, ladle the soup into bowls and top each with some spice swirl.

 

 

 

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