Pumpkin Soup (Gluten Free)
On a cold wintery day this is a superb soup to warm up your bones with ginger and cinnamon undertones. The original recipe for this soup was made famous by the Jerusalem Ramada Renaissance Hotel, however I added more depth to this so that it would be more suitable for a cold winter climate.
Ingredients
10 serv.- large yellow onions, diced↗2
- inch fresh ginger, grated1
- tablespoons vegetable oil↗4
- cups water↗7
- (15 ounce) can , pumpkins1
- medium white potato, peeled and cubed↗1
- medium sweet potatoes, peeled and cubed↗2
- cup applesauce↗1⁄2
- tablespoons maple syrup↗3
- teaspoon cinnamon↗1
- tablespoon vegetable soup mix (Gluten Free)↗1
- tablespoon salt↗1
- teaspoon white pepper1⁄4
- cup half &half cream↗1⁄2
- pine nuts (to garnish) (optional)↗
Step-by-step instructions
- 1
1.In a stainless steel pot under medium high flame, sauté onions in oil until golden. Then stir in ginger.
- 2
2. Add the water, pumpkin, potato, applesauce and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. Let it cool.
- 3
3. With a hand blender, puree vegetables until smooth.
- 4
4. Add soup mix, salt, cinnamon, pepper and maple syrup and continue simmering for an additional ten minutes.
- 5
5. Stir in creamer and remove from heat. Serve sprinkled with pine nuts.
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