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Prep time
10 minutes
Total time
35 minutes

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

  1. 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.
  2. Add pumpkin, potatoes and carrots, along with the vegetable stock, and cover and simmer until the vegetables are soft.
  3. Puree the the soup with a blender (a hand blender works best). Add the milk. Mix.
  4. Garnish with a little minced parsley.

An Oldways recipe

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