Pumpkin Soup from the Top of the Hill Bonspiel at the Richmond Hill Curling Club
March 15, 2016/
Pumpkin Soup (South African) for six
1medonion, chopped
1medcarrots, chopped
1stalkcelery, chopped
2tbspoil
2tspscinnamon
1tspallspice
¼tspnutmeg
¼tspginger, ground
2inchesginger, minced
28ozspumpkin
3clovesgarlic, minced
3cupschicken stock
½cupapple juice
½cupcream
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.
