Quick Spicy Pumpkin Corn Soup Recipe

Posted on 3rd of March, 2011 by Lévana

Quick and Healthy: My war cry! Here ‘s where frozen, and of course unprocessed, butternut squash always comes to my rescue: In less than 10 minutes’ preparation time, and about 30 minutes’ cooking time, I got 2 gallons of fabulous soup!

Ingredients:

1/3 cup olive oil

4 ribs celery, peeled

1 large onion, quartered

8 cloves garlic

1 large bunch parsley

1 bunch cilantro, stems removed

1 large can crushed tomatoes

3 10 ounce boxes frozen butternut squash

1 pound frozen corn kernels

1 cup tiny red lentils

1/3 cup chili powder

Two good pinches ground cloves

2 teaspoons turmeric

6 bay leaves, or 1 teaspoon ground

8 cups water

Instructions:

Heat the oil in a large wide bottom pot. In a food processor, coarsely grind the celery, onion, garlic, parsley and cilantro. Add the mixture to the pot, and sauté until translucent. Add all remaining ingredients and bring to a boil. Reduce the flame to medium and cook, covered, 30 more minutes. Adjust the texture and seasonings. Serve hot.

Filed under: Gluten Free Recipes, Kosher Food, Kosher Recipes, Kosher Whole Foods Recipes, Latin Cooking, Natural Foods Recipes, Pareve Recipes, Pumpkin Recipes, Soup Recipes, Vegetarian Recipes, Whole Foods Cookbook