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Spicy Pumpkin Corn Soup
1 Small Pumpkin - seeded, unpeeled
2 Tablespoons Oil
1/2 Teaspoon Cumin Seed
1 Cardamom Pod
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Coriander - ground
1/4 Teaspoon Ginger - ground
1/4 Teaspoon Chili Powder
1 Teaspoon Garlic - minced
2 Cups Onion - chopped
1 Cup Cauliflower Flowerets
1/2 Cup Carrot - sliced
11 Ounces Corn - canned, undrained
Salt And Pepper to taste
1/2 Teaspoon Turmeric
Put oil in large pot or kettle. Heat until quite warm. Add cardamom,
and cumin seeds. Cook until seeds crackle. Add Onions, garlic and
powders. Sauté until onions are browned. Add cut up pumpkin and
water until not quite covered. Cover and simmer until pumpkin is
tender. Mash or puree. Return to pot and add vegetables.
Cook until desired tenderness.
   
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