Ethiopian Spiced Pumpkin Soup

January 3, 2012

Ethiopian Spiced Pumpkin Soup

Page 220, Henry

This hearty soup felt  like an ideal dish to make on the night of the caucus and after a day of visiting dear friends – and came together even more easily because I had roasted pumpkins and frozen them back in early November, meaning an almost no-prep soup.  Soup is a bit of a misnomer, though. It was a really thick soup, one that bordered on a puree. Also, after following the recipe more closely than I normally do, I tasted it when complete and said “Yuck” out loud. It tasted fairly bland and terrible! Thank goodness for a bag of limes and Braggs, which ended up saving the soup (and the evening).  Once additionally seasoned, B and I both loved this. And it was an ideal nourishment to send me off to the caucus, where I got to see friends and neighbors, hear Obama address the Iowa Democratic Caucus goers, as well as local activist’s thoughtful critiques of the Obama administration and an address by the folks of Occupy here in our town. All powered by pumpkin and berbere spice mix made by B.  ❤



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5 responses to “Ethiopian Spiced Pumpkin Soup

  1. Food idiot here: What are Braggs? The soup sounds good, though!

  2. laura

    I had a similar experience with a butternut squash soup–totally bland. Added some curry powder and a bit of half and half and it was spectacular

  3. Haha! Not an idiot at all – I bet most folks aren’t familiar with Braggs (as we call it – we are definitely on a first name basis). It is actually Dr. Braggs Liquid Amino Acids that we use instead of soy sauce or salt sometimes. It has a fabulous flavors all it’s own….. and the soup did end up being good! I will freeze a portion and save it for you if you’ll try it. 🙂

  4. I absolutely would try it! And thanks for the explanation — that is something I have never heard of, but it sounds like a versatile product.

  5. Pingback: Year of Plenty Top Five Lists and the final Ottolenghi dish « The Year of Plenty

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