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
Ingredients
1 tbsp butter
1 tbsp olive oil
1 diced onion
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
salt and pepper
Steps
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.