|Oil/Fat||2 Tablespoon (For Frying)|
|Japla pumpkin||1 1⁄3 Pound (Roughly Half Of One Large Pumpkin)|
|Butternut pumpkin||1 Pound (Roughly Half Of One Large Pumpkin)|
|Chicken stock||1 Quart|
|Allspice/1 teaspoon dried cinnamon and 1 teaspoon nutmeg||2 Teaspoon|
|Dried ginger||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Sour cream/Yogurt||1⁄2 Cup (8 tbs)|
Coarsely chop the onion. Heat a little fat in a soup pot over a medium heat and sauté the onion for 5 to 10 minutes or until it turns a rich golden color.
Meanwhile, coarsely chop the other vegetables. When the onion is ready, add the vegetables, stock, spices, and garlic to the pot, plus a little extra water if necessary to completely immerse everything. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are soft.
Purée the vegetables, either with a handheld blender or in a food processor.
Season to taste, then serve with dollops of sour cream or yogurt and a sprinkling of freshly chopped parsley or chives.
This recipe was excerpted from Frugavore:How to Grow Organic, Buy Local, Waste Nothing, and Eat Well, to purchase this book visit www.amazon.com.