Rivky Kleiman
Written for Mishpacha Magazine
A bowl of creamy pumpkin soup is the best way to herald fall. Made in record time with pumpkin puree and warms you to the core.
Ingredients:
2 Tbsp olive oil
1 large onion, diced
3 cloves garlic, crushed
3 small zucchini, peeled and sliced
2 Tbsp kosher salt
2 tsp cinnamon
1 tsp ginger
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp nutmeg
1 15-oz can pumpkin puree
6 cups water
Heat olive oil in a 6-qt pot over medium heat. Add onion and sauté 5 minutes, stirring occasionally. Add in the garlic and zucchini together with the salt, cinnamon, ginger, garlic powder, black pepper, and nutmeg. Sauté 3-5 minutes.
Add the pumpkin puree and water. Raise heat to high and bring to a boil. Lower heat to a low boil and cook for 20 minutes, until vegetables are tender.
Turn off flame and puree soup with an immersion blender.
