Pumpkin Soup with Fideos
This soup is based on a Sephardic (Spanish-Jewish) recipe. Though the dish is vegetarian, cooking the pumpkin with cinnamon and cloves gives the broth an “implied meatiness,” says Michael Solomonov. Toasted fideos (noodles) help thicken the soup and make it even more substantial. Slideshow: More Vegetarian SoupsRecipe from Food & Wine America's Greatest New Cooks
The soup can be refrigerated overnight. Reheat gently before serving.
Urfa and Aleppo peppers are crushed dried chiles from Turkey and Syria, respectively; Urfa is slightly hotter than Aleppo. Both are available at gourmet markets and amazon.com.