Yemenite Pumpkin and Carrot Soup

Name: Yemenite Pumpkin and Carrot Soup
Total time: 60 min
Ingredients: 1/2 pound (2 large) carrots, finely chopped; 1 large onion, finely chopped; 2 ribs celery with leaves, finely chopped; 1/4 cup chopped fresh Italian parsley, plus more finely chopped for garnish (optional); kosher salt; 3 tablespoons mild oil, such as avocado, Manischewitz Grapeseed, or safflower; 3 cups roasted squash puree or 1 and 1/2 pounds raw winter squash, such as butternut, or kabocha, peeled and cut into 1-inch cubes; 1/2 teaspoon ground coriander; 1/4 teaspoon freshly ground Gefen Black Pepper; 1/4 teaspoon ground cumin, such as Pereg; 7 cups homemade chicken stock, vegetable stock, or water; 4 cloves garlic, peeled; parsley or Cilantro Pesto (recipe follows), optional

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Traditional Yemenite seasonings—cumin, coriander, and black pepper—give a lift to this vegetable blend. Or use hawaij, the Yemenite spi

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Ingredients

1/2 pound (2 large) carrots, finely chopped
1 large onion, finely chopped
2 ribs celery with leaves, finely chopped
1/4 cup chopped fresh Italian parsley, plus more finely chopped for garnish (optional)
kosher salt
3 tablespoons mild oil, such as avocado, Manischewitz Grapeseed, or safflower
3 cups roasted squash puree or 1 and 1/2 pounds raw winter squash, such as butternut, or kabocha, peeled and cut into 1-inch cubes
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground Gefen Black Pepper
1/4 teaspoon ground cumin, such as Pereg
7 cups homemade chicken stock, vegetable stock, or water
4 cloves garlic, peeled
parsley or Cilantro Pesto (recipe follows), optional