Spiced Pumpkin Soup

Prep Time: 15

Cook Time: 30

Servings:

Calories: 125kcal

Feel free to use cubed butternut squash or sweet potatoes in this recipe too. It's luscious and smooth with a hint of spice from the ginger and red chili.

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Ingredients

2 tablespoon olive oil
1 onion chopped
2 garlic cloves chopped
1 tablespoon chopped fresh ginger
1 small red chile seeded and finely chopped, or ½ teaspoon crushed red pepper (optional)
2 tablespoon chopped fresh cilantro or parsley
1 bay leaf
1 28 ounce can pumpkin
2 ½ cups vegetable stock or chicken stock

Garnish:

optional pareve cream or tofutti sour cream

Instructions

Heat the oil in a pan over medium heat. Add the onion and garlic and cook, stirring, for about 4 minutes, until slightly softened.
Add the ginger, chile, cilantro, bay leaf, and pumpkin and cook for another 3 minutes.
Pour in the stock and bring to a boil. Add pumpkin, and simmer for 15 minutes (if using butternut squash, add about 3 cups cubes of squash and cook for 25 minutes).
Remove from the heat and take out the bay leaf, and let cool slightly.
With an immersion blender, process until smooth.
Return the mixture to the pan and season to taste with salt and pepper.
Reheat gently, stirring. Remove from the heat and pour into warmed soup bowls.
Garnish each one with a swirl of pareve cream or pareve tofutti sour cream.

Nutrition