How to make it

  • Roasting the Garlic

  • Elise at Simply Recipes has a wonderful tutorial on how to roast garlic.
  • The Soup

  • First, add a few tablespoons of olive oil to a dutch oven. Add chopped onion, ginger and bay leaf, and sautee until onion is soft. Deglaze with white wine if desired, then add chicken stock. Add can of pumpkin, roasted garlic and great northern beans. Simmer for 10 min. Remove bay leaf and transfer to blender in batches to puree. Return to dutch oven, season to taste, and simmer for 15min. There are many seasoning options for this dish. I like to finish with a little bit of cinnamon and nutmeg. If I'm not using fresh ginger, I add about a teaspoon of dried ginger as well.
  • The Aioli

  • Add 1 clove of peeled garlic, basil, egg yolks, and dijon mustard to food processor and puree. Slowly drizzle in olive oil until mixture has thickened slightly. Season with salt and pepper and drizzle over finished soup.

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