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French   -   Spicy Pumpkin Soup With Thin Pasta   adapted from Vegetarian Pasta by Marlena Spieler

Description
Ingredients
  • 4 Cloves Garlic -- finely chopped
  • 5 Medium Scallion -- finely chopped
  • 1 Ounce Butter
  • 1 Tablespoon Flour
  • 1 Medium Red Bell Pepper -- finely chopped
  • 1 Pound Pumpkin Or Butternut Squash -- finely chopped
  • 1 Tablespoon Chili Powder
  • 2 Teaspoons Paprika
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Oregano
  • 8 Ounces Tomato Puree
  • 1 Can Diced Tomatoes
  • 3 Cups Vegetable Broth
  • 4 Ounces Spaghettini
  • 8 Ounces Nonfat Milk
  • 1 Can Cannellini Beans
  • Salt -- to taste
  • Cayenne -- to taste
  • Parmesan Cheese -- to taste
Directions Saute garlic and scallions in butter. Sprinkle with flour and cook fro a few minutes. Add bell pepper and squash. Cook for 5 minutes. Add chili powder, paprika, cumin and oregano. Cook for 1 minute. Add tomato puree, tomatoes, and broth. Cover and simmer for 15 minutes. Add pasta and cook until al dente. Add milk and beans and heat through. Season with salt and cayenne. Pass the cheese.
Serves 4
Time to Make 0:00



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