[Sca-cooks] Moroccan Pumpkin and Carrot Soup
lilinah at earthlink.net
lilinah at earthlink.net
Sat Oct 29 07:44:30 PDT 2005
Since folks have been starting to talk about holiday food, here's
another recipe, using vegetables and spices associated with the
season. This one comes from a Moroccan gourmet chef, Habeeb Salloum,
and it's Moroccan in inspiration, although not strictly traditional.
Moroccan Spiced Pumpkin and Carrot Soup
1 kg fresh pumpkin and carrot pieces
1 tablespoon clarified butter
1 to 2 tablespoons extra virgin olive oil
2 large leeks, cleaned and sliced
2 cups unsalted vegetable or chicken stock
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup heavy cream (optional)
Salt and pepper to taste
Preheat oven to medium heat. Brush pumpkin and carrot pieces with
butter and cover pan tightly with foil. Bake for 1 hour or until
flesh is very tender when pierced with a fork.
Scoop pumpkin flesh into a bowl.
Heat oil in a heavy saucepan. Add leeks and cook over medium-high
heat until they are translucent. Add carrots and pumpkin flesh, any
pumpkin liquid, the stock, salt/pepper, nutmeg, cinnamon and cloves;
bring to a simmer. Puree mixture until very smooth. Lower heat and
for a creamier taste, add cream till warmed.
Serve immediately.
--
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita
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