Ginger Pumpkin Soup

Every year we buy a bunch of pumpkins for Halloween and only carve a few. This is done on purpose I actually love what un-carved pumpkins look like and after Halloween I make this warm delicious soup with one of the un-carved pumpkins.

Ingredients:

• 1 Tbsp. Olive Oil
• 2 Cups Yellow Onions
• 5 Cloves Garlic
• 2 Tbsp. Grated Fresh Ginger
• 6 Cups Water
• 4 Cubes of GoBio No Salt Added Chicken Bouillon (if you want to turn this into a vegan soup just swap the chicken bouillon for vegetable bouillon)
• 5 Cups Chopped Carrots
• 5 Cups Peeled and Chopped Sweet Potatoes
• 12 Cups Peeled Pumpkin Flesh – see bellow for cutting instructions (These are not the tiny pie pumpkins but the large ones you buy for making decorations. For this recipe you want a small to medium carving pumpkin.)
• 1 – 946 mL Carton of Unsweetened Coconut Milk (I used Coconut Dream Original)
• 1 to 2 Tsp. Salt
• 1 Tsp. Black Pepper

How to prep your pumpkin:

1. Cut in half.
2. Remove seeds. You can save these for roasting.
3. Remove stem.
4. Cut remaining pumpkin in 1″ slices and peel each slice individually.
5. Cube your peeled slices.

Directions:

• Add oil to the bottom of a large soup pot and saute onion, garlic and ginger in medium heat for 5-10 mins.
• Add water and bouillon cubes.
• Add carrots and bring to a boil then simmer for 5 mins.
• Add sweet potatoes and simmer an additional 5 mins.
• Add pumpkin and simmer for an additional 20 to 40 mins until carrots are tender.
• Turn off heat and add coconut milk, salt and pepper.
• Puree mixture using an immersion blender or blender.
• Serve hot. You can top your soup with fresh cilantro and hot sauce or candied pecans and caramelized pears. It’s also delicious just as is.
• Soup freezes well also.

Makes 22 – 1 cup Servings 

Calories 77; Fat 2.4g; Carbs 12.6g; Fiber 1.2g; Sugars 5.2g; Protein 1.7g

Nutritional Information Provided from LoseIt data.

Yours Truly Pierrette