Ginger Pumpkin Soup- vegan

I had a leftover can of pumpkin from Halloween and I did not know what to do with it. It as a chilly day so I thought, lets make soup. My son who had never attempted to eat soup before even tasted it and asked for more.

The soup didnt turn out as thick as planned. It turned out better!


Makes approximately 10 servings

15 oz pumpkin purée
1 tbsp fresh ginger, peeled
1/2 yellow onion, peeled
4 medium cloves garlic, peeled
1 cup Italian parsley 
Juice of 1/2 lime
Salt and ground black pepper to taste 
1 cup chicken bouillon
2 cups room temperature water

Place pumpkin, ginger, onion, garlic, parsley, and lime in the food processor. Process until puréed. Place in stovetop pan and salt, pepper, bouillon and water. Stir and cover.

Warm on medium heat until boiling and bouillon is absorbed. Immediately remove from heat and serve.

We enjoyed eating it with my Ethiopian Injera Teff flatbread recipe.

Bread recipe found in my cookbook available for purchase.