This soup is SURPRISING! Be sure to make plenty of the apple cranberry relish. Mix the relish into the pureed soup and save some as a decorative topper! You'll be buying canned pumpkin year round! Go Beta Carotene!
1/4 c water
1 c seasoning mix (onion, pepper and celery) or 1 c chopped onion
2 ribs celery with greens chopped
1 T minced garlic
2 t hot sauce (to taste)
1 t ground thyme
2 c veg stock (more to thin soup as needed)
1 28 oz can pumpkin puree (not sweetened)
2 c nut based milk
1/8 t grated nutmeg
salt and pepper to taste
pumpkin seeds (garnish)
Saute seasoning mix and celery in water for about 5 minutes. Add the rest of the ingredients and heat through. Serve in a bowl with a dollop of the relish found below.
1 apple finely chopped
1/4 onion finely chopped
2 t lemon juice
1 t chili powder
1 T honey
1/2 t cinnamon
Combine ingredients and serve as a topper to your delicious and creamy soup! Top with raw, unsalted pumpkin seeds.