Ilene's Pumpkin Soup
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 onion, chopped
- 1 celery rib, chopped
- 1 carrot, chopped
- 3 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 teaspoon fresh ginger, minced
- 2 -3 bay leaves
- 1 orange, juice of
- 5 cups vegetable stock
- 1 (29 ounce) can pumpkin
- chopped cilantro (1 handful) or parsley (1 handful)
- 2 -3 bay leaves
- 2 sprigs thyme
- 1 tablespoon brown sugar
- 1⁄2-1 cup cream or 1⁄2-1 cup milk
- 1 dash cayenne
- salt and pepper
- olive oil
Directions
- Heat 1 teaspoon olive oil in a soup pot.
- Saute onions, celery, carrots until tender.
- Add garlic and jalapeno.
- Saute until garlic is lightly browned.
- Stir in orange juice, stock and pumpkin.
- Add 1 sprig of the thyme, the bay leaves and brown sugar.
- Bring to a boil.
- Reduce heat and simmer for at least 30 minutes.
- With a potato masher, mash some of the vegetables and stir well. If you prefer a smoother soup you can run it through the blender or use an immersion blender.
- Discard the bay leaves and thyme sprigs.
- Return soup to the pot.
- Add cream or milk to round it out and lighten it.
- Garnish with the remaining thymesprig.
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