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This recipe for TUNISIAN PUMPKIN SOUP, by , is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, October 29, 2013


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

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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