Pumpkin Ginger Soup

2 cups pumpkin
6 whole cloves
2.5 c veggie stock
2 tbles olive oil
1 small onion
2 or 3 cloves garlic, peeled and minced
1(1-2 inch fresh ginger) peeled and minced
½ c almond milk
pinch of salt, pinch of pepper

Seed, peel chop pumpkin into 1 inch cubes Combine pumpkin, cloves and stock in pot. Bring to boil then lower and simmer for 20 moinutes Saute onion, garlic and ginger. Cook until onions are translucent and soft and add to pumpkin.
When pumpkin is soft remove cloves (they will float to top) . Add almond milk and using a hand blender whir to a smooth texture. Add salt and pepper to taste.

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