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INGREDIENTS—makes 4 servings
4C or 1 Quart Organic Vegetable Broth, w/o sweeteners or oil, please read labels
1 dwarf pumpkin or any squash that’s orange on the inside like kabocha, preferably local grown, quartered with seeds removed
1 small purple onion, cut in fourths, you can use yellow or white onion, too
1 large garlic clove, peeled and slice in half
*2 organic celery stalks with leaves or 1 small fennel bulb
1/4C fresh ginger, peeled and sliced
1/2t sea salt or Himalayan salt
1/4t chipotle pepper
Nutmeg or Pumpkin Pie Spice for garnish
DIRECTIONS: in a large Dutch oven over medium heat, add broth, quartered pumpkin or squash, you can leave the skin on, this will give a deeper color, quartered onions, halved garlic clove, celery pieces with leaves, fresh sliced ginger. Bring to a boil, lower heat, cover and simmer until squash is tender about 30-45 minutes. Place a portion of the soup in a food processor or blender. Process soup until smooth then transfer to large bowl or glass container. Keep processing portions of the soup until it is all done. Ladle soup into individual bowls and garnish with nutmeg or pumpkin pie spice. Serve soup hot or refrigerate and serve it cold.
*NOTE: If you can’t find organic celery than substitute with fennel bulb. If you have never tried it please do, it’s delicious! Celery was number 1 on the “Dirty Dozen” most heavily sprayed crop list for 2010 but came in it at number 2 in 2011.