2 teaspoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon ginger (fresh or ground)
1 teaspoon ground cinnamon
2 teaspoons curry powder
1 can (29 ounces) pumpkin
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 pint low-sodium vegetable stock
½ pint fat-free evaporated milk (add at end)
1 tablespoon parsley
- In a soup pot, sauté the onions and garlic in the olive oil until onions are translucent, then add ginger and spices and cook for one minute.
- Add pumpkin, potatoes and carrots, along with the vegetable stock, and cover and simmer until the vegetables are soft.
- Puree the the soup with a blender (a hand blender works best). Add the milk. Mix.
- Garnish with a little minced parsley.
An Oldways recipe