|5||cups leftover butternut-chickpea stew|
|1||cup vegetable stock, or more if needed|
|Salt and pepper, to taste|
|2||tablespoons chopped fresh cilantro|
|1||teaspoon chili powder|
1. In a blender, work the butternut stew until smooth. Add enough stock, ¼ cup at a time, to thin it to the consistency of thick cream. Taste for seasoning and add more salt and pepper, if you like.
2. Transfer soup to a saucepan. Cook, stirring over medium heat, until the mixture is bubbling at the edges.
3. Ladle the soup into bowls and sprinkle with coriander and chili powder. Serve with pita toasts.
Sally Pasley Vargas