Pumpkin Soup
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 carrot, peeled and finely chopped
- 1 can pumpkin
- 1 tsp ground ginger
- 1 tsp nutmeg
- 2 tsp curry powder
- 3 cups vegetable stock
- 1/4 cup fat free milk
- Sea Salt and Pepper to taste
- 1 1/2 tbsp Xagave
Steps:
Heat the oil in a large saucepan over medium heat, add the garlic stirring constantly until tender. Stir in the carrot, celery, and pumpkin and cook until heated through,2 to 3 minutes. Add the ginger, nutmeg, curry powder, vegetable stock and Xagave. Bring to a boil,and reduce heat and simmer fo 15 minutes, stirring occassionally.
Blend the mixture in a food processor or with a hand held blender until smooth. Add milk and blend until mixed. Reheat the soup and season to taste with salt and pepper. Spoon the soup into 2 large bowls.
Top with creme fraiche or sour cream and enjoy!
