Ingredients
- 1 teaspoon olive oil
- 1 yellow onion (chopped)
- 2 garlic cloves, minced
- 1 tablespoon ginger (peeled and grated)
- 32 ounces vegetable broth (1 container)
- 3 pounds pumpkin (sugar pumpkins, pie pumpkins, cut into one inch chunks)
- 1 apple (Granny Smith apple, peeled, cored and cut into 1/2 inch pieces)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces low-fat sour cream (1/4 cup)
- 3 tablespoons pumpkin seeds (toasted)
How to Make
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Step 1: In a large pot or dutch oven over medium high heat add the oil and then the onion and cook covered stirring occasionally for 5 minutes or until onion is golden. Stir in garlic and ginger and cook stirring constantly until fragrant (under 1 minute).
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Step 2: Stir in broth, pumpkin, apple, salt and pepper and bring to a boil. Reduce heat and simmer, partially covered until pumpkin is tender (30 minutes). Remove from heat and let cool for 5 minutes. Puree soup in a blender or use and immersion blender.
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Step 3: Cook over medium heat, stirring occasionally until heated through (under 5 minutes). Remove from heat and whisk in the sour cream.
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Step 4: Serve soup sprinkled with pumpkin seeds.
We hope you enjoy this recipe!
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