1 pie pumpkin, about 2 pounds, baked, seeded, peeled, cut into large dice
1 1/2 tablespoons olive oil
1 large onion, finely chopped
2 medium celery stalks, finely diced (or equivalent amount of celeriac)
2 medium tart apples, peeled, cored, diced
4 cups vegetable stock
1 teaspoon grated fresh ginger
1 teaspoon good quality curry powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups low-fat milk or rice milk, as needed
1/2 cup cream, optional
Salt and freshly ground pepper to taste
1/2 cup chopped toasted almonds or cashews for garnish
Minced fresh parsley for garnish, optional
Heat oil in soup pot. Add onion and celery and sauté over medium heat until golden. Add the pumpkin, apples, stock, and seasonings. Bring to rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes, or until pumpkin and apple are completely tender. Puree in blender or food processor to desired consistency. Stir in milk and cream, as needed and season to taste with salt and pepper. Garnish with sprinkling of chopped toasted nut and parsley.
Serves 6 to 8.
Adapted from “Vegetarian Soups for All Seasons,” Nava Atlas, 2006.
