Pumpkin-Ginger Soup

Certified gluten-free food
Vegan food

Makes about 8 cups

1 onion, chopped
3-4 cloves garlic, smashed
1 tbsp. ground fresh ginger
1 tbsp. oil
2 carrots, sliced
2 pounds fresh pumpkin, peeled and seeded and cut into chunks
5 cups chicken or vegetable stock
Salt and pepper to taste

Sauté onion, garlic and ginger over medium heat until soft. Add stock, carrots,
and pumpkin. Heat for 30-45 minutes until all the vegetables are soft. Blend
until creamy and smooth in a food processor, blender, or with a soup blender.
That’s it! This is a flexible recipe – adjust the amount of ginger to taste. You
can use canned, drained pumpkin, but the fresh is so good!

For the holidays, serve in little, hollowed out pumpkins as bowls.

 

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