Tunisian Winter Pumpkin Soup with Whole Grain Spelt Soda Bread

• As the days turn blustery and chill, I could not resist adding this warming recipe to our collection. There is something about a spicy, pureed soup with fall vegetables which I find especially inspiring at this time of the year. For those of you who need a more mild version, where the spice is concerned, omit the red pepper flakes.

I have included a spelt soda bread recipe as well, the perfect compliment to a steaming bowl of soup. Spelt is a wonderful, heirloom grain related to wheat. This grain is usually well tolerated by those who have a sensitivity to standard wheat.

• 
  
  
  
  Tunisian Winter Pumpkin Soup
  
  
  2 cups onions, chopped
  3 cloves of garlic, crushed
  2 tbsp extra virgin olive oil
  ½ cup carrots, peeled and sliced
  ½ cup sweet potatoes, peeled and sliced
  1 ½ tsp salt
  2 ½ cups water or light vegetable stock
  1 cup Roma tomatoes, chopped
  1/2 cup sun dried tomatoes, chopped
  1 tsp ground cumin
  ½ tsp ground nutmeg
  ½ tsp ground cinnamon
  2 tsp paprika
  1 ¾ cups pumpkin, cooked
• 
  
• SPICE SWIRL
• 1/2 cup full fat yogurt, preferably Greek.
• 1 tsp garlic, minced or pressed
• 4 tsp ground coriander
• ¼ tsp ground cayenne
• 1/4 tsp red pepper flakes
• 2 tbsp fresh cilantro, minced
• ⅛ tsp salt

In a soup pot, sauté the onions in the oil until they become translucent, about 10 minutes.

Stir in the garlic, carrots, sweet potatoes, both types of tomatoes, salt and continue to sauté for about 5 minutes.

Add the water or stock, cumin, nutmeg, cinnamon, and paprika. Cover the pot and bring to a boil; then reduce the heat and simmer until the vegetables are tender. Stir in the pumpkin.

In a blender, pureé the soup until smooth.

To make the swirl, combine all ingredients.

Ladle the soup into bowls and top each with some spice swirl.

Whole Grain Spelt Soda Bread

2 T extra virgin coconut oil

2 cups whole grain spelt flour

2 tsp baking soda

2 tsp baking powder (non-aluminum)

1 tsp sea, Himalayan, or Celtic salt

2 tsp caraway seeds, optional

1 cup buttermilk

Preheat oven to 425°F. Oil & flour a loaf pan and set aside. Sift flour, baking soda, baking powder, and salt together in a medium mixing bowl. Add caraway seeds. Mix in buttermilk until dough pulls together. Transfer to loaf pan and bake for 45 minutes, or until toothpick inserted into center comes out clean. Remove from oven and let cool on a rack for 15 minutes before slicing.