Ingredients

How to make it

  • Dice the pumpkin flesh, onion, celery and carrots. In a large saucepan, heat the vegetable oil over a medium-high heat. When the oil is hot, add the onions. Cook until the onions are transparent. Add the pumpkin, celery and carrots.
  • Cook for 10 minutes, stirring occasionally. Add the ginger and cumin to the pot and mix well. Cook until all of the vegetables are tender. Add the chicken broth.
  • Cover the pot, reduce heat to low and simmer for 45 minutes or until vegetables are tender. At this point, the soup may be pureed in a blender to make a smooth soup, or left chunky. Adjust the salt and pepper to taste.
  • Variations: Add shredded chicken from a store-bought rotisserie chicken for added protein.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    i love pumpkin and this is no exception i know i will love this one too thanks linda
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