An interesting twist on an old favorite!
I found a recipe in The Whole Foods Allergy Cookbook and modified it enough that it was better just to rewrite my version. This is a fabulous book and provides a great road map to flavor-town!
This recipe can be prepped and cooked almost simultaneously. It’s a hit during the holidays because it’s special to have soup as a first course and the recipe is a great twist on tradition!
- 1 Lrg. Onion
- 4-5 Carrots, peeled and diced
- 1.5-2 Tsp. Fresh Ginger, peeled and diced
- 5 Cloves Garlic, peeled and diced
- 3 Tbsp. Vegetable Oil
- 1.5 Tsp Curry Powder
- 0.5 Tsp. Ground Cumin
- 6 C. Vegetable Stock
- 3/4 Tbsp. Rice Vinegar
- 3/4 C. Dry White Wine
- 100% Pumpkin, 29-30 oz. canned
- 1 Tbsp. Kosher Salt
- 3-4 Green Onions – Green Part Only, thinly sliced (garnish)
- Freshly Ground Black Pepper, to taste (garnish)
- Heat oil on medium heat in a deep, soup-friendly pot.
- Add first 4 ingredients and cook until soft.
- Add ingredients 6 & 7.
- Using an immersion blender, combine the mixture with 1 cup of vegetable stock. I used the mixing cup that came with my Cuisinart ‘stick blender’ and did it in two batches because I really wanted this soup to be smoothly blended and didn’t want to make a huge mess.
- After blending the mixture smooth, put it back in the pot you started with and add the remaining 4 cups of vegetable stock, pumpkin, rice vinegar, wine, and salt.
- Let simmer, partly covered, for 35-45 min – Stirring every 10 minutes.
- Serve hot, garnish with green onions and freshly cracked black pepper.
This is a super easy, sure to impress recipe. The immersion blender is the key to this one!