Here are great Kosher vegetarian recipes:

Pumpkin Soup

Gloria Menzin Taubes

This soup is great in summer or winter and can be served hot or cold. The color is beautiful.

Ingredients

• 2 large chunks of pumpkin peeled and cut in cubes
• 1 sweet potato peeled and cut up
• 1 onion peeled and sliced
• 4 carrots peeled and cut up
• 1 orange pepper cut up
• ½ cup orange juice
• 1 tsp. lemon juice
• 1 cinnamon stick
• 2 whole cloves
• 1½ Tbsp. peanut butter
• 2 Tbsp. pareve chicken soup powder
• 2 Tbsp. maple syrup
• Freshly ground pepper and salt
• Cut chives or croutons for garnish

Preparation

1. Place all ingredients (except for chives or croutons) in large pot and cover with water. The pumpkin cooks quickly, so allow to boil for a least 10 minutes before adding the pumpkin.
2. Put the cloves and cinnamon in a net so that you can remove them easily before blending. Boil for a least ½ hour or until vegetables are soft.
3. Remove net.
4. Use wand (hand blender) in pot to puree.
5. Sprinkle chives or croutons as garnish.