Pumpkin Soup from the Top of the Hill Bonspiel at the Richmond Hill Curling Club

Pumpkin Soup (South African) for six
  • 1 med onion, chopped
  • 1 med carrots, chopped
  • 1 stalk celery, chopped
  • 2 tbsp oil
  • 2 tsps cinnamon
  • 1 tsp allspice
  • ¼ tsp nutmeg
  • ¼ tsp ginger, ground
  • 2 inches ginger, minced
  • 28 ozs pumpkin
  • 3 cloves garlic, minced
  • 3 cups chicken stock
  • ½ cup apple juice
  • ½ cup cream
1.In a soup pot heat 2 tbsp oil over medium heat. Add carrot, onion and celery and saute until vegetables are wilted and onion is translucent.

2.Add spices, fresh ginger and garlic. Work into a paste adding a bit more oil if necessary.

3.Add canned pumpkin and chicken stock. Bring to a boil and simmer till vegetables are soft.
4.Using an immersion blender, blend soup until smooth or desired consistency is reached, add apple juice and cream. Season with salt and pepper to taste.
Servings: 6