Recipe Name Moroccan Spiced Pumpkin Soup Submitted by KellyGriesron Recipe Description Thick and hearty pureed pumpkin soup with potatoes, carrots, celery with the tastes of ginger, turmeric, garlic and cinnamon. Vegetarian - Gluten Free Quantity 1 Quantity Unit pot Prep Time (minutes) 30 Cook Time (minutes) 40 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 3 cups pumpkin 1 small Onion, chopped 1 stalk, large (11"-12" long) celery 1 large (7-1/4" to 8-1/2" long) Carrots 4 medium (2-1/4" to 3-1/4" dia.) potatoes cubed, 1/2 inch 4 cloves garlic minced 1 teaspoon ginger, minced 1 teaspoon cinnamon, ground 1 teaspoon Spices, ground cumin 1 teaspoon allspice, ground 1 teaspoon turmeric, ground 1 dash sea salt 0.5 teaspoons black pepper 1 teaspoon allspice, ground Steps Sequence Step 1 Heat 1 teaspoon of olive oil in saucepan. Saute onions, celery, garlic and minced ginger with a pinch of salt until softened. 2 Add chopped potatoes and carrots. Stir in tumeric and cumin. Cover with chicken stock and cook over medium heat until vegetables begin to soften. (approx 20min) 3 Add remaining stock and spices. Stir in pumpkin puree and simmer for another 10 minutes. If soup is too thick add more stock or water to desired consistency. 4 Spices used in this soup can be modified to suit your personal tastes.