Soy Milk Pumpkin Soup

1 cup PUREHARVEST Soy Milk
1 cup of chopped onion
2 tbsp coconut or sunflower oil
2 cups chicken or vegetable stock, divided
2-3 cups fresh pumpkin, pealed and diced
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
3 spring onions, diced fine
3 tbsp roasted pumpkin seeds
  • In a medium saucepan add the oil and sauté the onion over a medium saucepan until tender, about 5 minutes.
  • Add 1 cup of stock and stir well and then add the diced pumpkin. Bring to a boil,  cover, reduce heat, and simmer 15 minutes.
  • Transfer mixture into the container of a blender or processor. Blend until smooth.
  • Return mixture to saucepan.
  • Add remaining stock, salt, ground cinnamon, ground ginger, and ground pepper and  stir well to combine.
  • Bring to a boil,  cover, reduce heat, and simmer 10 minutes, stirring occasionally.
  • Stir in milk or soy milk and heat through on a low heat, make sure you do not boil the soup after adding the soy milk.
  • Ladle into individual soup bowls, Garnish with some spring onion and roasted pumpkin seeds.
Chefs Note:   This recipe also tastes yummy using PUREHARVEST COCO QUENCH Coconut milk

(Recipes and Images Copyright Chef Jimmy Boswell 2014)


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