Ethiopian-Spiced Pumpkin Bisque

(recipe from online site Fat-Free Vegan Kitchen)

1 small (about 3 lbs.) pie pumpkin or winter squash (about 3 cups cooked pumpkin)
1 small onion, chopped
2 cloves garlic, chopped
3 cups vegetable broth
2 Tbsp. tomato paste
2-4 tsp. berbere spice mix (recipe follows)
1/2 to 1 cup non-dairy milk, as needed (I used almond milk)
2 tsp. lime juice
salt & pepper, to taste
pumpkin seeds for garnish, optional

To make the berbere spice mixture:
1 tsp. ground cardamom
1 tsp. ground coriander
1 tsp. ground fenugreek
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. paprika
1 tsp. turmeric
1 tsp. cayenne pepper (use less to decrease spiciness, or substitute paprika)
1 tsp. ground black pepper
1 tsp. ground sea salt (optional)

(This makes 4 Tbsp. of seasoning, but the bisque only calls for 2-4 tsp.  Store the leftover seasoning in a spice jar in a cool, dark place.)

Preheat oven to 350F.  Cut the pumpkin or squash in half and scrape out the seeds and strings.  Place cut-side up on a baking sheet and cover with foil (or place in a large, covered baking dish).  Bake for 30-40 minutes, or until flesh is very tender when pricked with a fork.  Remove and allow to cool until it can be handled comfortably.

Cook the onion in a large, non-stick pot over medium-high heat until it begins to brown.  (If it starts to stick, add a Tbsp. of water and stir well.)  Add the garlic and cook for another minute.  Add a splash of the broth to deglaze the pan, and then pour into a blender.  Scrape the pumpkin out of its shell and add the flesh to the blender, along with the remaining broth, tomato paste, and berbere spice mix.  Blend until smooth.

Pour the contents of the blender back into the pot, cover, and bring to a low boil.  Reduce heat to low and cook, stirring occasionally, for 15 minutes.  Add the non-dairy milk, using as much as needed to reach the right consistency.  Add the lime juice, salt, pepper, and simmer for about 5 more minutes before serving.  Serve in shallow bowls, sprinkled with pumpkin seeds, if desired.

(1/8/12  Used the last of my frozen 2010 Halloween pumpkin puree!  I like that this soup is savory, not sweet as pumpkin soups often tend to be.  It is spicy!  Be careful with the berbere mix - add to taste.  Brought to work in canning jars for my lunches for the week, and enjoyed it every time.)