Receipe of the Week

Harvest Pumpkin Soup



Ingredients:
1 large yellow onion, medium dice
3 stalks celery, medium dice
2 carrots, medium dice
1 large leek, medium dice (white and light green parts only)
2 cups pumpkin, freshly cooked or canned
6 cups vegetable broth
½ teaspoon cumin powder
¼ teaspoon cinnamon
1cup plain soy or rice milk
Salt and freshly ground black pepper, to taste


PREPARATION:
Add all ingredients except salt and pepper into a stock pot over medium high heat.
Bring to boil and reduce to simmer.
Simmer for 30 minutes and remove from heat.
Taste the soup and add salt and pepper to taste
Transfer 3 cups of soup at a time to a blender and blend until creamy.
Let cool for 15 minutes and serve.