Please enter the email you’re using for this account.
Parve
Easy
6 Servings
Allergens 
No Allergens specified
The bountiful pumpkins that dot the landscape this time of year piqued my interest and led me to concoct this delicious soup. A little more sophisticated than butternut squash, and surprisingly less orange in color, the outcome was even better than I imagined! Go for it!
oil, for sautéing
2 onions, sliced into thin circles
7 cups canned or fresh roasted pumpkin, cubed (see note)
2 small sweet potatoes, cubed
5 cups water
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
Gefen Sweetened Dried Cranberries, (or sugar-free dried cranberries) for garnish (optional)
In a heavy-bottomed pot, sauté onions in oil over low heat, stirring occasionally. Once onions have caramelized (after about 20–30 minutes), remove from pan and set aside.
Add remaining ingredients to pot and bring to a boil. Reduce heat and cover pot, just allowing steam to escape. Cook until vegetables are tender when pierced with a fork, about 30 minutes. Turn off heat and blend with immersion blender. Return caramelized onions to pot and heat through. Adjust seasonings to taste. Garnish with dried cranberries.
Photography: Hudi Greenberger Styling: Janine Kalesis
How Would You
Rate this recipe?
Please log in to rate
Delicious! I added coconut milk and some garlic.
Good flavor Soup was good, even better the next day! Added a pinch thyme and carrots. Great base!
Yum.