Fall Pumpkin Soup!

pumpkin soupOne week passed the Canadian Thanksgiving and soon to be Halloween….there are pumpkins and squash everywhere.  What a perfect time of year to make a yummy batch of Pumpkin soup.

 

 

1 tbsp. of olive oil

1 medium onion chopped

3 garlic cloves minced

1/2 tsp. each of turmeric, ground ginger,  and ground cumin

1/4 tsp. each of cinnamon and cardamom

1/8 tsp. ground cayenne pepper

2 cups organic vegetable stock

1 pound of fresh pumpkin flesh cubed into small pieces or 1 15 oz. can pureed pumpkin  (You could also substitute the pumpkin for your favorite winter squash)

2 tsp. good quality maple syrup

1/2 lemon (juice from the 1/2 lemon)

2 cups nondairy milk (rice, almond, hemp…whatever you prefer)

Himalayan salt to taste

Heat oil in pot and add onion, garlic and pumpkin cubes (if using fresh).  Saute over medium heat until onion is soft, about 5 minutes.

Add all spices and stir to combine.  Add veggie stock and maple syrup.  If you are using canned pumpkin add it now too.  Stir in lemon juice.  Simmer on low for 15 minutes.

Add milk.  Puree mixture in vitamix blender or high powered processor until smooth.  Return to pot and heat over medium heat for about 10 minutes stirring often.

Add salt to taste.

Can garnish with minced parsley if you like.

Makes 2 servings.  You can easily multiply the ingredients in this soup to make a larger amount.

Enjoy this wonderful fall soup.

 

 

 

 

 

 

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