>because Marcie asked

>Susan’s pumpkin & spud soup:
As near as I can remember

gently saute about a half tablespoon of minced garlic [ or mash a couple of cloves of the real thing ] in a tablespoon or two of olive oil
add 6 cups – or thereabouts – of vegetable stock
half a Jap pumpkin, cubed
1 large carrot, sliced
2 medium boiled potatoes, cubed *
a couple of shakes of ground coriander
same of ground cumin
a goodly quantity of freshly ground black pepper
a 400 gram can [drained ] of chick peas
the merest pinch of chilli powder

simmer until the veggies are soft enough to mash / blend / or pulverise in whatever manner you see fit.

* the spuds were a late addition when the soup was a bit thin, so I preboiled them … you probably shouldn’t need to.


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