Pumpkin and Ginger Soup

Serves: 4Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 Tbsp. canola oil
  • 1 medium sweet onion, peeled and sliced
  • 1 large stalk celery, sliced
  • 2 bay leaves
  • ¼ tsp. dried thyme
  • ¼ tsp. dried oregano
  • 4 medium carrots, peeled and sliced
  • 2 cups pumpkin, cut into 1" cubes
  • 3 Tbsp. minced fresh ginger
  • ½ tsp. ground cinnamon
  • 4 cups water
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground allspice
  • ⅛ tsp. ground mace
  • ⅛ tsp. ground black pepper

Directions

  • In a large saucepan, heat the oil and sauté the onions and celery, stirring until the onions are transparent.
  • Add the bay leaves, thyme, oregano, carrots, pumpkin, ginger, cinnamon, and water; bring to a boil. Reduce heat, cover, and simmer until the vegetables are tender, about 25 minutes.
  • Remove and discard the bay leaves. Use a hand blender to purée the soup. (Alternatively, transfer the soup to a blender or food processor to purée it.) Serve warm, sprinkled with freshly ground black pepper.