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Preheat the oven to 375. Take one golden nugget squash (how did I live before Google Image Search?) and whack it several times with a knife. Put it into a baking dish with an inch or so of water, and bake until a fork goes through the (thick) skin and reaches very soft flesh.

Let it cool a bit. Heat some olive oil in a small pot. Add half a chopped onion. Add cumin, coriander, cinnamon, chili powder, a dried chili, paprika, turmeric, salt, and pepper. Add the flesh from the pumpkin once the onion is cooked, and then stir a few times. Add 2-3 C broth. Use your fabulous new immersion blender to puree the soup. Add about 1/2 C soymilk, and adjust the seasonings to taste.

It tastes good right then. It tastes even better after it's simmered an hour or two.

Date: 2006-09-16 10:23 am (UTC)
From: [identity profile] purejuice.livejournal.com
i love orange soup almost better than anything.

Jane Grigson's Crecy soup (for four) [from the classic Good Things]

Two small towns dispute the title to carrot soups and purees in France -- Crecy-en-Ponthieu, the site of the English victory in 1346, up near Abbeville, and Crecy-en-Brie, to the east of Paris, in the cheese and sugar-beet district of the Marne. Both areas grow good root crops. I'm sure battle associations are not intended: the French -- or any other nation -- would never commemorate their own defeat, a notable defeat, with such a lasting monument as this excellent soup.

1/2 lbs. carrots, sliced
medium onion, chopped
1 oz. rice
1 1/4 pints veal or chicken stock
sprig thyme
5 oz. butter
3 1/2-inch slices bread, cubed


Simmer carrots and onion in a covered pan, with 2 oz. of the butter for about 10 mins. Don't let them brown. Add rice, stock and thyme -- which is most important for the flavour. Cook gently 20-30 minutes. Remove thyme stalk, and sieve or liquidize the soup, adding more stock if necessary. Reheat. Stir in 1 oz. butter just before serving. Meanwhile fry the bread dice in the last 2 oz. butter. Serve with the soup.
Wonderful flavour apart, the muted orange of the carrots and the golden cubes of bread makes this soup a beautiful start to an evening meal, however grand. If you use good home-made stock, rather than a stock cube, the flavour will repay for extra trouble.

Date: 2006-09-16 06:58 pm (UTC)
From: [identity profile] oneroom.livejournal.com
This'll be my next soup. Thank you very much. I always forget the crouton option, and it's so simple, and so good, and can make a perfect soup that much more perfect.

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