German Pumpkin Soup.
1(15oz) can 100% pure Pumpkin
1/2 cup finely diced Sweet Onion
1 Tablespoon Freshly grated Ginger
1 small clove garlic- Pressed or minced.
1 Tablespoon Olive Oil
1/4 teaspoon ground Cinnamon
A Nip of Grounds Cloves
A Smidgen of Ground fresh nutmeg
1 cup Orange Juice
2 cups Vegetable broth (heated to a boil)
2 Tablespoon Pure Maple Syrup
-In a 12 cup (2.5 liter) soup pot on medium high heat add oil, when heated a little add onion , ginger, and garlic. cook and stir til onions are transparent in color. about 2 to 3 minutes.
-Add Cinnamon, Cloves and Nutmeg stirring well for about 1 minute.
-Add Orange juice stir well bring to a boil.
-Add Pumpkin and stir well,
-Add Broth and bring to a simmer(Bubbling around the sides of pan). Turn down heat and simmer for 10 minutes.
-Add Maple Syrup and stir.
Serve Warm, Will serve 6 to 8 people.
I serve it with a little Quark(European- style cheese) on top (As in photo). You can use sour cream in place however the flavor is differently not the same. If you can find Quark try it. Appel Farms out of WA is the brand I use.
Lisa over at Stop and Smell the Chocolate is having a Fall Fruits Festival week. Today it is Pumpkin Day. For more Pumpkin recipes Stop over at Lisa's.