I have an extra (large) can of pumpkin puree that I did not use at Christmas for my pumpkin pie, so I have decided to make a pumpkin soup. It has been cool and rainy here the past few days and a warm soup just gets the heat back into your bones! We are doing low sodium in my household from here on in, so there is no added salt in this recipe. It is also vegan. We use certified organic ingredients for the best quality and flavour.
Ingredients:
- 2 tablespoons olive oil
- 1 large can of pure pumpkin puree (796 ml)
- 1 large sweet onion, finely chopped
- 1 large, sweet red bell pepper, chopped
- 2 medium carrots, washed, trimmed and chopped (don't peel)
- 4 large or 6 medium garlic cloves, pressed or minced (or 2 tbsp garlic powder)
- 1/8 teaspoon ground cinnamon
- 1 tbsp dried hot chili peppers (optional)
- Freshly ground black pepper and 1 tbsp chopped parsley
- 2 cups vegetable broth
- 2 cups water
- ½ cup low fat, plain yogurt (optional)
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- Directions:
- heat olive oil in a large heavy bottomed dutch oven/saucepan, over medium heat
- add chopped onion, peppers and carrots and cook, stirring until the vegetables are soft
- add garlic and cinnamon and chili peppers; cook for another minute
- add vegetable broth and water and stir well until liquid comes to a boil. Reduce heat to simmer
- stir in freshly ground black pepper and parsley and cook on low for about 20 minutes.
- ladle into bowls and top with a dollop of yogurt
