Spiced Pumpkin Soup

This recipe is taken from the very excellent cookbook Nourishing Meals by Tom Malterre and wife Alissa Segersten (see my review of Nourishing Bites in a recent post.) What a pleasure it is to have 300 delicious new gluten/dairy/soy recipes to try-including one of my all-time favorites.  Let me know how you like it!

Spiced Pumpkin Soup

2-3 tablespoons extra virgin olive oil

Fall favorite: Serve w/quinoa & cabbage slaw for a complete meal

1 large onion, chopped

1-2 tablespoons of finely chopped ginger

4-5 large carrots, peeled and chopped

4-5 celery stalks, chopped

2 Granny Smith apples, cored and chopped

10 cups of water, vegetable stock, or chicken stock

8 cups of sugar pie pumpkin puree (made from the small but not mini pumpkins)

2-3 cups of cooked white beans

2-3 teaspoons pumpkin pie spice

3-4 teaspoons Herbamare or sea salt

1/2 to 1 teaspoon ground black pepper

Garnish:
Coconut milk
Chopped cilantro

Heat an 8-quart stockpot over medium heat. Add the oil, then add onion; saute for about 5 minutes.  Then add ginger, carrots, celery, and apples; saute 5 to 10 minutes more.  Add the water, cooked pumpkin, beans, pumpkin pie spice, salt and pepper.  Bring to a boil then reduce heat to a simmer and cook for about 20 minutes, covered.
Puree soup in batches. Taste and adjust salt and seasoning if necessary. Garnish each bowl with a swirl of coconut milk and chopped cilantro.

Yield: 8-10 servings
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