Name: Pumpkin Soup
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: Serves 10
Ingredients: 2 large onions, diced; 2 sweet potatoes, peeled and cubed; One 1- in (2.5- cm) piece of fresh ginger, peeled and coarsely chopped (about 1 tablespoon); ¼ teaspoon white pepper; 4 tablespoons oil; One 2- lb (1- kg) sugar pumpkin, peeled, seeded and cubed or one 15- oz (425- g) can unseasoned pumpkin purée; 1 tablespoon salt; 1 white potato, peeled and cubed; roasted pine nuts, for garnish (See Oven Roasted nuts); 3 tablespoons pure maple syrup; 1 teaspoon ground cinnamon; ½ cup (125 ml) Coconut milk; 7 cups (1.75 liters) Vegetable broth; ½ cup (50 g) applesauce

Preparation info

Serves
10

Difficulty
Easy
Ready in
1 hr 45

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Pumpkins are wonderful because they keep for months and are an ideal source of nutrition when other vegetables are out of season. Pumpkin is ideal for soups, because when cooked, much of it breaks down to give the dish a lovely, creamy texture. The addition of ginger and cinnamon give the earthy pumpkin a more full-bodied flavor. The maple syrup complements the pumpkin and serves as a testament to my family’s journey from the Silk Road all the way to America. Sugar pumpkins are ideal for th