Elegant Ginger-Pumpkin Soup

two savory pumpkin recipes and a couple Moroccan spice blends that are just marvelous on chicken, pork, rice and veggie dishes.

Elegant Ginger-Pumpkin Soup
Publish Post
Serves: 10
Yields: Ten 1/2-cup servings

Ingredients ~
2 can(s) (15-ounce) pumpkin puree
3 can(s) (14 1/2-ounce) chicken broth
1 can (11 1/2-ounce) pear nectar
1/3 cup creamy natural peanut butter
2 clove(s) garlic, finely chopped
2 tablespoon(s) grated fresh ginger root
2 tablespoon(s) finely chopped green onion
1 tablespoon(s) fresh lime juice
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped chives (optional)

Directions

In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.
Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.


Moroccan Vegetable Casserole

Ingredients Serves: 6
1/3 cup oil
1 onion (chopped)
2 garlic cloves (crushed)
2 tsp paprika
2 tsp Moroccan seasoning (note)
2 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/2-1 tsp chili powder
6 chat (potatoes peeled and halved)
1 parsnip (peeled and chopped)
2 cup pumpkin (diced)
2 cup cauliflower florets
2 cup vegetable stock
1 tbsp preserved lemon (chopped)
400 g chickpeas (rinsed and drained)
1/2 cup sultana
2 cup couscous
2 cup boiling water
1/2 cup pistachios (roughly chopped)
Method
1 Heat oil in a large heavy-based saucepan.
2 Saute onion and garlic for two minutes. Add spices and cook,stirring for 3 minutes.
3 Add vegetables and stir to coat with the spices. Cook, stirring occasionally for 3 to 5 minutes.
4 Blend in the stock and lemon,bring to boil then add the chickpeas and sultanas.Reduce the heat and cook,uncovered,for 20 minutes or until the vegetables are cooked and the sauce has thickened.
5 Place couscous in a large bowl and cover with boiling water. Cover with plastic wrap and let stand for 5 minutes until the couscous absorbs the water. Fluff up with a fork and serve with the vegetables. Sprinkle the pistachios over the top.