a delicious soup that can easily be adjusted to any season. This is the basic recipe,very good as it is, but I have to admit that I hardly ever make the soup twice in exactly the same way. If there are some carrots in my vegetable drawer or if I have some left over blue cheese, I would throw it in as well. Once I used the juices that were left on the bottom of a chicken Tajine next to the stock, the result was a nice and rich flavored soup. —Janneke Verheij
What You'll Need
gram butter squash pumpkin
red bell peppers
big sweet potato
2 1/2 liters
coriander to garnish
Cut the onion, the Spanish pepper, bell peppers and the garlic small.
Clean the pumpkin and potato and cut them in large chunks.
Take a soup pan with a heavy base and saute the onion, pepper and paprika for 10 minutes in oil.
Add the potato, pumpkin and garlic; bake it for 5 more minutes and poor over the hot stock.
Cook it until all the ingredients are very soft; puree into a nice and smooth consistency. Season with masala Kerrie, pepper and salt. Garnish with coriander if you like. Enjoy!