Ilene's Pumpkin Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.