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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My friend gave this recipe to me and I thought it deserved a place on Ingredients:
1 onion, chopped |
1 celery rib, chopped |
1 carrot, chopped |
3 garlic cloves, minced |
1 jalapeno, seeded and minced |
1 teaspoon fresh ginger, minced |
2 -3 bay leaves |
1 orange, juice of |
5 cups vegetable stock |
1 (29 ounce) can pumpkin |
chopped cilantro (1 handful) or parsley (1 handful) |
2 -3 bay leaves |
2 sprigs thyme |
1 tablespoon brown sugar |
1/2-1 cup cream or 1/2-1 cup milk |
1 dash cayenne |
salt and pepper |
olive oil |
Directions:
1. Heat 1 teaspoon olive oil in a soup pot.
2. Saute onions, celery, carrots until tender.
3. Add garlic and jalapeno.
4. Saute until garlic is lightly browned.
5. Stir in orange juice, stock and pumpkin.
6. Add 1 sprig of the thyme, the bay leaves and brown sugar.
7. Bring to a boil.
8. Reduce heat and simmer for at least 30 minutes.
9. With a potato masher, mash some of the vegetables and stir well. If you prefer a smoother soup you can run it through the blender or use an immersion blender.
10. Discard the bay leaves and thyme sprigs.
11. Return soup to the pot.
12. Add cream or milk to round it out and lighten it.
13. Garnish with the remaining thymesprig.
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