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 (29-ounce) can 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, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring occasionally, 3 to 4 minutes, until translucent. Add the ginger and other spices, cooking for one minute.
- Add the pumpkin, potatoes, and carrots, along with the vegetable stock. Cover and simmer until the vegetables are soft.
- Purée the the soup with a blender (a hand blender works best). Add the milk and stir to incorporate.
- Garnish with parsley before serving, if using.
An Oldways recipe