Honey Mustard Pumpkin Soup
1 small pumpkin (about 10 cups diced)
3/4 tsp. black mustard seed
1/4 to 1/2 cup vegetable broth (chicken broth is OK too)
1/2 onion, chopped
1/2 tsp. turmeric
1/2 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. ginger
3/4 c. powdered skim milk
2 tsp. honey
1 tsp. salt
Peel and chop pumpkin and carrots, and simmer in water to cover until tender.
Toward the end of cooking time, heat nonstick skillet over medium heat. When
hot, add mustard seeds. Cover pan and keep over medium-high heat until popping
sound of mustard seeds begins to die down a bit, then immediately add broth
(starting with 1/4 c. and adding more as needed) and onion and reduce heat. Cook
and stir until onion is translucent. Measure spices while the onion is cooking;
then stir them into the mixture and allow to cook on low heat for a minute or so
until fragrant. Turn into the pumpkin pot, using a cup or so of the cooking
water to rinse the spice pan into the soup pot. Puree seasoned pumpkin and
carrots in their cooking liquid, adding milk, honey and salt to mixture in the
processor. Add salt to taste.
Makes 10 cups.