2 tablespoons vegetable oil |
|
|
sauté 7 minutes |
Ladle into bowls, serve hot |
1 medium onion |
diced |
1 cup celery |
diced |
2 cloves garlic |
minced |
1 jalapeno pepper |
seeded, minced |
1 tablespoon fresh ginger |
minced |
4 cups pumpkin |
peeled, diced |
|
add, sauté 3 minutes |
2 tablespoons fresh parsley |
minced |
|
add, sauté 1 minute |
1 tablespoon thyme |
|
1 tablespoon curry powder |
|
1 teaspoon ground cumin |
|
1/2 teaspoon salt |
|
1/2 teaspoon ground allspice |
|
6 cups vegetable stock |
|
add, simmer 20 minutes, stir occasionally |
1 cup spinach |
|
|
stir in, cook 10-15 minutes |
1 1/2 cups canned kidney beans |
drained |
|