| 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 |
|