pumpkin soup

If you're looking for inventive ways to use canned goods during the COVID-19 outbreak, try this pumpkin soup using canned pumpkin and vegetable or chicken stock. This recipe can be made easily, and in bulk, in less than an hour.

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3 tbsp Olive oil
1/2 Onion (diced)
3 cloves Of garlic (minced)
3 Carrots (peeled and cut into coins)
1 tsp Paprika
1/2 tsp Ground cumin
1 tsp Fresh or ground ginger (optional)
pinch Of red pepper flakes
2 cups Unsweetened pumpkin puree
4-6 cups Vegetable or chicken stock
Kosher salt and cracked black pepper (to taste)
Lime wedge (for garnish optional)

Heat a large sauce pot over medium heat and add in the olive oil. Add the onions and garlic and sauté until translucent, about 5 minutes.

Add in the carrots and season with salt and pepper. Stir in the spices and cook until fragrant, about 3 minutes. Stir in the puree and 4 cups of the stock. If the mixture is too thick add the remaining 2 cups of stock. Taste for seasoning and remove from the heat.

In batches, add the soup mixture to a blender and puree until smooth. Be careful when blending hot liquids. Place the soup back into the pot and bring to a simmer. Add a squeeze of lime, if using, and ladle into bowls.