This recipe was inspired from something my sister-in-law made while we were visiting over Christmas. I didn't have her original recipe so improvised based on memory. She added cooked white beans to the finished soup which gave it a delicious heartiness. This recipe makes a large batch of soup. You could easily cut the recipe in half or make the whole batch and freeze part in small containers for a ready-to-go meal.
Preparation Note
You'll need 8 cups of mashed cooked sugar pie pumpkin for this recipe so you'll need to bake at least 2 medium sugar pie pumpkins before beginning this recipe.
Ingredients
3 tablespoons
extra virgin olive oil
1 large
onions
chopped
2 tablespoons
finely chopped
fresh ginger
4 large
carrots
peeled and chopped
4
celery stalks
chopped
2 small
granny smith apples
cored and chopped
10 cups
water
(or chicken bone broth)
8 cups
cooked
sugar pie pumpkin
2 teaspoons
pumpkin pie spice
3 teaspoons
Herbamare
1 teaspoons
freshly ground
black pepper
Garnish
½ cups
coconut milk
½ cups
chopped
cilantro
