Gypsy Soup
(original recipe from Gardenburger)
The ingredients in this soup may seem strange, but
once you have everything assembled, itÂ.´s quite easy
and very delicious. IÂ.´d never cooked onions quite
this way either, but it seems to work very well. So,
build your bonfires and serve this soup with buttery
crackers and some fruit...
1 onion chopped
2 cloves garlic, minced
1 cup canned pumpkin
1 15-oz can vegetable broth (SwansonÂ.´s is good)
2 Tablespoons tomato paste
1 15-oz can kidney beans or black beans, drained
1 15-oz can corn
1 roasted red pepper, chopped (I used from a jar)
Â.½ tsp. cinnamon
Â.½ tsp. paprika
Â.¼ tsp. ginger
Â.¼ tsp. coriander
Â.¼ tsp. black pepper
2 cups milk
3 Tablespoons maple syrup
Heat Â.½ cup water in a large pot and add the onion and
garlic. Cook over medium high heat until the water
has evaporated and the onion begins to stick to the
pan. Add another Â.¼ cup of water, stirring to remove
any stick bits of onion. Continue cooking until
onions begin to stick again. Add another Â.¼ cup of
water and repeat this process until the onions are
brown and tender.
Stir in the pumpkin, vegetable broth, tomato paste,
kidney beans, corn, red pepper, cinnamon, paprika,
ginger, coriander, and black pepper. Cover and simmer
10-15 minutes.
Add the milk and maple syrup.
Heat gently until soup is hot and steamy.
Serves 6
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