After my 9 day advanced 3:6:9 cleanse, I wanted to indulge in a warm meal and this pumpkin soup hit the spot. It makes a large amount and it is packed with nutrition and great taste! It freezes well. Serves at least 6-8.
Creamy, Spicy Pumpkin Soup
Ingredients
1/2 Japanese pumpkin, skin peeled and seeds and inner stringy bits removed
2 brown or white onions, peeled
1 carrot, ends trimmed and peeled
1 zucchini, ends trimmed and peeled
2 stalks celery, bottom end trimmed and leaves removed
1 red pepper, stem and seeds removed
2 large, ripe tomatoes
6 cloves garlic, peeled
1 tbs ginger, peeled and grated or finely chopped
4-6 red chillies, stems removed
6 cups homemade vegetable soup stock (no salt or fats added)
1 tsp Himalayan pink salt
Freshly ground pepper
1 tsp - 1 tbs fresh lime or lemon juice, per serving as garnish
handful of finely chopped, fresh cilantro, per serving
Method
Chop the onions. Place a large dutch oven on the stove top on a low heat. Simmer gently, covered with 1/2 tsp of salt for several minutes stirring occasionaly. Chop the carrot, celery, red pepper, zucchini and tomatoes. Set aside. Finely chop the garlic, ginger and chillies.
Add the vegetables to the onions with 1/2 tsp salt. For about 15 minutes, sweat the vegetables over low heat, covered. Add the homemade soup stock. If you like a thick soup, add less stock and if you like a very think soup, add a bit more. Cover and bring to a boil. Reduce the heat, cover and cook for a further 30 minutes. Finely chop the cilantro for serving. Turn off the heat. Blend until smooth with a stick blender. Taste and adjust accordingly,
Serve with cilantro leaves and stems. Store left overs in glass containers with air tight lids in the refrigerator or freezer.