Ingredients
- 2 tsp extra-virgin olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp ginger (fresh or ground)
- 1 tsp ground cinnamon
- 2 tsp curry powder
- 1 29 oz can pumpkin
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 2 cups low-sodium vegetable stock
- 1 cup fat-free evaporated milk
- 1 Tbsp parsley (optional)
Steps:
1. In a soup pot, warm the olive oil over medium heat. Add chopped onions and minced garlic and sauté for 3 to 4 minutes until they’re translucent. Mix in the ginger, cinnamon, and curry powder, and cook for an additional minute.
2. Stir in the pumpkin, cubed potatoes, and sliced carrots, followed by the vegetable stock. Cover and let it simmer until the vegetables become tender.
3. Blend the soup until smooth using a blender (a hand blender works particularly well). Incorporate the evaporated milk and mix well.
4. If desired, garnish with parsley before serving.
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