150vegan: west indian pumpkin bisque

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West Indian Pumpkin Bisque

 

Recipe By :Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon canola oil

1 medium yellow onion -- diced

1 cup sliced celery

4 cloves garlic -- minced

2 teaspoons minced fresh ginger root

1 jalapeno or other hot chili pepper -- seeded and minced

2 large tomatoes -- diced

2 teaspoons curry powder -- (2-3)

1 1/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground cloves

4 cups peeled diced West Indian pumpkin

or other winter squash

5 cups water

 

In a large saucepan, heat the oil over medium heat. Add the onion, celery,

garlic, ginger, and jalapeno and cook, stirring, for 5 minutes. Add the tomatoes

and cook, stirring, for 2 to 3 minutes. Stir in the curry powder, cumin, salt,

pepper, and cloves and cook, stirring, for 1 minute over low heat. Add the

pumpkin and water and bring to a simmer over high heat. Reduce the heat to

medium-low and cook until the pumpkin is tender, about 35 minutes, stirring

occasionally.

 

Transfer the soup to a food processor fitted with a steel blade (or to a

blender) and process until smooth, about 5 seconds.

 

Ladle the soup into bowls and serve at once.

 

Source:

" 150 Vegan Favorites 1998 "

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Per Serving (excluding unknown items): 133 Calories; 3g Fat (17.1% calories from

fat); 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 388mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Although the Caribbean is famous for mangoes, papayas, and other

tropical fruits, it is also the home of the West Indian pumpkin, a huge,

hubbard-like squash with a bright orange flesh. This poignant pump kin soup is

scented with curry and ginger root.

 

Nutr. Assoc. : 0 0 0 0 0 920103 0 0 0 0 0 0 2407 0 0

 

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