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from Nourishing Meals
Ingredients:
2 tablespoons extra virgin olive oil
1 large onion, chopped
4-5 large carrots, chopped
4-5 celery sticks
2 apples, cored and chopped
10 cups water or stock
8 cups pumpkin puree
2 cups cooked white beans
2-3 teaspoons pumpkin pie spice
3-4 teaspoons sea salt
1/2-1 teaspoon black pepper
Preparation:
Heat an 8 quart stockpot over medium heat. Add the oil, then add the onion . Saute for about 5 minutes. Then add the ginger, carots, celery, and apples and saute 5-10 minutes more. Add the water or stock, cooked pumpkin, beans, spice, salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook for about 20 minutes, covered. Using an immersion blender puree the soup. If you don’t have an immersion blender, puree the soup in batches in a blender or food processor.
