Pumpkin Ginger Soup Recipe

A delicious, nutrient-dense soup with a hint of spice to warm you during those cool Fall days. Also an excellent way to use up the left-over pumpkins from Halloween! This soup is best made from fresh pumpkin, but can also be made from organic, canned pumpkin if have limited time;)

Ingredients:

1 onion (chopped)

1-2 stalks of celery (chopped)

1 carrot (chopped)

2-3 cups of cooked (baked) pumpkin (peeled and cubed)

1 baked sweet potato (peeled and cubed)

2-3 cloves garlic (diced)

1 tbsp of fresh ginger (finely diced or ground)

1 tbsp of olive oil (Extra Virgin, Cold-Pressed)

1 cube of organic vegetable boullion

4-6 cups of water (as desired)

Ground sea salt and pepper to taste

(* optional) Fresh Parsley (chopped)

Cooking Instructions:

Prepare pumpkin for baking: remove seeds (keep, clean and bake later if desired:); with peel still on, chop pumpkin into medium-sized cubes and put on a baking tray (with a small amount of water in bottom of the tray to help steam the pumpkin while cooking); bake on 350 degree F for ~ 40-60 mins until soft

When pumpkin is ready, heat olive oil on low-medium heat in a large pot for ~ 1 minute than add chopped onion and garlic and let simmer for a few minutes until onions are translucent

Add celery, carrots, and sweet potato to pot to cook for ~ 5 minutes with onions and garlic

Add water and boullion cube and bring to a boil

Add cooked pumpkin, ground ginger, and salt and pepper and let simmer for ~ 60 mins

Let soup cool and then puree to desired consistency

Heat again and add fresh Parsley when ready to eat!

#glutenfree #dairyfree #healthyeating