Pumpkin and Israeli Couscous Soup
INGREDIENTS
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I don’t know about you but I am just thrilled that September is over and we have moved past the chagim and into a new month. Beyond the happiness I feel for the chaos of the holidays being behind us, like many others I am so happy that it is offici
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A few years ago, my husband and I went to New Orleans to visit friends. The wife, who is a fantastic cook, is always trying new recipes and she made us a delicious pumpkin soup. It was a fall version of minestrone soup with totally different flavors
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For this recipe, I toast the pumpkin seeds with salt and cayenne pepper to top the soup. It adds extra crunch and flavor.
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Ingredients
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1 19 oz can of chickpeas
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4 carrots, cut into 2-3 large chunks
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4 medium potatoes, quartered
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2 large onion, quartered
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salt and pepper
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2 tsp turmeric
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1 tsp paprika
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1 tsp (less or more to taste) cayenne pepper
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7 oz pumpkin, cut into 6-8 large chunks (peeled and seeds discarded)
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4 zucchini, cut into 3-4 large chunks
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half a green cabbage, quartered
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4-5 stalks celery cut coarsely
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7 cups of water
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I cup prepared Israeli (pearl) couscous
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1 bay leaf
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