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It’s been quite a while since I’ve posted! Sorry for disappearing for a bit, between 80 hr work weeks, school, and other life events I got a little overwhelmed and blogging took a sidelines for a bit. But here I am, with an awesome pumpkin soup recipe. This past month Virginia has seen quite a wide range of colds and sicknesses going around, my sister being one of them. A few weeks ago when she was sick, I made her some vegetarian, gluten free pumpkin soup to help cheer her up. Here’s the recipe, I hope you like it!
Prep Time: 15 minutes
Cook Time: 30 minutes
|1 tbsp||olive oil|
|2||cloves garlic, minced|
|2||stalks celery, chopped|
|3||carrots, peeled and diced|
|1||green apple, diced and peeled|
|1||can pumpkin puree|
|3 cups||vegetable stock|
|1 cup||half and half|
|dash||salt and pepper|
- In a large pot, saute the butter, oil, onion and garlic until the onion is translucent.
- Add the celery, carrots, and apple, stirring occasionally for 5 minutes.
- Add the pumpkin puree and vegetable stock. Cook for another 20 minutes.
- Add the half and half and salt and pepper. Cook for 5 minutes, then transfer to a blender to make smooth.