recipe comes from the the Bitchin
Kitchen web site which is run by Faith
Heinauer. This is what she said in describing
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
will also find details of Faith's book at the
site where you can also order your copy.
food is fragrant, flavorful and fantastically
delicious! These two dishes depict the spicy,
sun-filled flavorful food of Morocco".
Tablespoons olive oil
1 onion, chopped
1 cup carrots, peeled and chopped into 1-inch
1 cup parsnips, peeled and chopped into 1-inch
1 cup pumpkin purée
4 cups vegetable (or chicken) stock
1 teaspoon lemon juice
salt and freshly ground pepper
1/2 teaspoon coriander
2 teaspoons olive oil
1 garlic clove, finely chopped
3 Tablespoons chopped parsley
the olive oil in a large pan and sauté
the onion over medium heat until translucent,
about 5 minutes.
the carrots and parsnips, cover the pan with
a lid and cook for 5 minutes.
the pumpkin and vegetable stock. Reduce heat
to low, cover and leave to simmer for 40 minutes,
the lemon juice, salt, pepper and coriander.
Taste and season with additional spice.
the soup to cool somewhat, then puree in a food
processor or blender until smooth. If the soup
gets too thick, it can be thinned with additional
make the garnish:
the olive oil in a small pan and gently fry
the garlic and parsley for 1 - 2 minutes.
the paprika and stir until combined.
soup into bowls, and swirl the garnish on the