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1 leek, cleaned and sliced, white part only
Fry the leek in the oil until translucent. Add the pumpkin and toss for a minute or two. Add water. Bring to a boil. Add bouillon cube(s) and cumin. Reduce flame and boil until the pumpkin is soft.
Remove from the flame. Using stick blender, blend until almost all the vegetables disappear. I like to leave some pieces floating in the soup.
Some people add a diced, peeled apple to the ingredients for even a sweeter taste.
Serve with pumpkin seeds or sunflower seeds. You can also add a swirl of cream if serving dairy or pareve cream if desired.
Posted by Chaya Grodner
Nutritional Info Per Serving: N/A
2 tablespoons canola or olive oil
1 lb. pumpkin or 1 medium butternut squash, peeled and diced small
1 to 2 bouillon cubes
6 to 8 cups water
Cumin