Creamy Pumpkin Soup

3 tablespoons olive oil
3 cloves garlic, minced
1 small onion, diced
1/4 cup celery, diced
1/4 cup carrots, diced
4 cups chicken broth or stock
2 cups solid pack canned pumpkin
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 cup light apple cider or apple juice
salt and ground black pepper to taste

In a large saucepan, heat the olive oil over medium heat. Add garlic, onion, celery, and carrots and cook, stirring often, until vegetables are tender. Add chicken broth and canned pumpkin; mix well and bring mixture to a boil. Reduce heat; add ginger and nutmeg and simmer for about 20 minutes.

Remove pan from heat and set aside to cool.

When soup has cooled, puree until smooth using a blender, stick blender, or food processor. Return soup to the pan and add apple cider; add salt and pepper to taste. Bring mixture to a simmer and cook for another 3-5 minutes until heated through.

To serve, place each pumpkin bowl on a serving plate and fill with hot pumpkin soup. Top with a spoonful of sour cream and sprinkle with green onions if desired. Replace pumpkin lids to keep the soup warm while everyone is seated.


Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user AUDEYGIRL.