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Hot Pumpkin Soup

Adapted from Eating the Beats

Hot Pumpkin Soup 1

The Dish

Spicy pumpkin soup, loosely inspired by Mark Bittman's pumpkin soup in How to Cook Everything Vegetarian.

You'll Need:

4 cups roasted pumpkin;
2 carrots, peeled and chopped;
2 celery stalks, chopped;
1 onion, diced;
2 cloves garlic, finely chopped;
1 poblano pepper, chopped;
1 pasilla pepper, chopped;
1 1/2 tsp cayenne;
1 tsp curry powder;
1/2 tsp turmeric;
4-5 cups vegetable stock;
1 (15 oz.) can diced tomatoes;
1 cup coconut milk;
olive oil;
parsley for garnish (optional)?

The Inspiration

After a short trip to Michigan, I was welcomed back to LaGuardia with snow—the kind that hits the ground and instantly turns to slush. I couldn't help but think of Mirah's song "Make It Hot" because of the lyric "The snow falls/ The snow's all ugly/ When it hits the street," and also. So, I made a spicy pumpkin soup to warm myself up. The peppers are to "make it hot" and there's some coconut milk in there to call out the sweetness in Mirah's voice.

Check out the full post for a taste of Mirah's music.

About Laura Leebove

Laura Leebove is the Brooklyn-based writer and self-taught home cook behind Eating the Beats. Her full-time gig is in the editorial department at eMusic, and she spends most of her free time in the kitchen of her Bushwick apartment. Follow her on Twitter at @leebovel.

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