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Pumpkin Apple Ginger Soup
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| Pumpkin Apple Ginger Soup Ingredients: | |
| 15 oz | canned pumpkin or 2 cups fresh cooked and pureed pumpkin, butternut squash, etc. |
| 3 granny smith apples… cored and slightly peeled | |
| 1 medium | onion, chopped |
| 2 heaping tsp | minced garlic |
| 3 cups | vegetable broth |
| 1 can | garbanzo- or your favorite- beans, rinsed and drained |
| some frozen veggies- be creative (optional) | |
| salt to taste | |
| 1 1/2 tsp | fresh grated ginger, powdered works good too |
Directions:
In large non-stick frying pan, combine chopped apples, chopped onion, garlic and ginger. Add about 1/4 – 1/2 cup water and cook on medium high heat until apples and onions are soft, and all water is gone (about 7 minutes). Remove from heat and let cool for a few minutes. Place onions and apples into blender or food processor and puree until smooth. It will look/taste like savory applesauce.
In large soup pot, combine pumpkin puree, apple/onion puree and vegetable broth. Salt to taste. Toss in beans and veggies and let cook until heated thoroughly.
Top with grated ginger and fresh ground pepper. Serve hot.
That’s all there is to it. Now go and make some!
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