SereneCooking

Berberé spice mixture is a standard Ethiopian spice blend. I add it to lentils, other legumes, and anything I want to call "Ethiopian". :-)

Ethiopian Pumpkin Stew

2-3 Tbs. olive oil (more or less to taste)
1 onion, diced
2-3 Tbs. berberé spice mixture
1 quart veggie broth (or use 2 veggie buillon cubes and a quart of boiling water)
1 1/2 cups EACH pureed pumpkin and sweet potato (or 3 cups of any combination of squash/sweet potato, mashed -- canned or frozen is fine, too)
2-3 medium potatoes
1 handful of cilantro, chopped

Sautee onions in olive oil until translucent. Add spice mixture and cook another minute or so. Add broth and pumpkin/sweet potato and stir. Bring to a boil, then reduce heat and simmer for at least 30 minutes. 30 minutes or so before serving, peel and dice the potatoes and add them to the soup. Simmer at least 20-30 minutes, until potatoes are soft. Add water to soup, if desired, to thin it down. Just before serving, stir in cilantro.