Charki Can or pumpkin soup a la Norma!
Based on my loose memory and the really vague recipe I wrote out years ago…
Peel and chop roughly, just cover with water and cook in a large soup pot until tender:
Puree or mash well, leaving the water in, and set aside.
Brown together in a separate skillet:
Add to the puréed pumpkin mix and stir well, let simmer on low and add
Cook 5 more minutes.
So, this 2019 variation had:
- ½ medium onion, chopped and sautéd in olive oil in a medium saucepan
- 1 tsp curry spice powder
- ½ tsp each cinnamon and ginger powder
- Salt and pepper
Then stirred in:
I served it with some homemade carrot and cabbage coleslaw and freshly made whole wheat/ cornmeal biscuits.