Spiced Pumpkin Soup
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.
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.
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
canned coconut milk