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Friday, October 5, 2012

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

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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