Sunday, November 30, 2008

Pumpkin Soup

This recipe was improvised by my mom (Cheryl Meng) for church this weekend.

In large stock pot sauté in generous amount of olive oil (1/2 cup):

1 large onion, chopped

One bunch celery, including leaves, chopped

¼ cup teff grain

½ cup lentils

1 red or yellow pepper chopped

1 T. Cajun seasoning

2-3 T. Mexican seasoning

Salt and pepper

Several dashes Maggi bouillion

Add and boil until grains nearly cooked:

4 cups water

½ cup powdered vegetable broth


4 cups water

2-3 large potatoes, peeled and chopped

5-6 cups pureed pumpkin – fresh from the garden is best

When potatoes are nearly cooked, add:

1 can corn, or 1 cup frozen corn

Check seasonings – may need to add more salt, powdered vegetable broth, or Mexican spice to taste.

1 comment:

Cheryl said...

I forgot to say add another 4 cups of water when you add the potatoes. Oops!