1 tbsp. light olive oil

1 tsp ground cumin

1 tsp ground coriander

¼ tsp cinnamon

2 cups diced yellow onion

2 cups fresh pumpkin puree or 15-ounce can pumpkin puree

6 cups vegetable stock

Salt to taste

¼ cup thinly sliced scallions for garnish

½ cup toasted croutons for garnish

Heat oil in 3-1/2 – quart saucepan. Add dry spices, stirring to warm but do not brown, about 1
minute.

Add onion, stirring to coat. Sauté over medium heat until onion is soft but not brown, about 5
minutes. Add pumpkin puree and stock, stir to mix. Bring to boil. Lower heat to simmer. Simmer
covered, until soup is slightly thickened and flavors are melded, about 20-25 minutes. Salt to
taste.

Pour soup into large bowl. Puree in batches in food processor or blender. Return to pan. Heat
before serving. Garnish with scallions and croutons. Serves eight.

Nutrition values per serving: 73 calories, 3 g fat, 0 g saturated fat, 12 g carbohydrates, 3 g
protein, 9 mg cholesterol, 767 mg sodium.

Daily Herald, October 30, 1996

Special note: Yield – Three-quarter pound of raw pumpkin, seeded, and cleaned but not peeled,
yields about 1 cup puree when cooked. 1-1/2 pounds raw pumpkin, seeded and peeled, yields
about 3 cups diced flesh.

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