Roasted Pumpkin Soup Miami FL

Our end-of-the-week recipe is Roasted Pumpkin Soup. All of the ingredients should be available at your local natural and organic food store. Roasted Pumpkin Soup Makes 5 servings 2 tablespoons olive oil2 teaspoons ground cinnamon3/4 cup chopped onion1/2 cup chopped carrot1/4 cup chopped celery2 tablespoons fresh minced ginger1 tablespoon mince...
Coral Gables Farmers Market
(305) 460-5312
405 Biltmore Way; Coral Gables City Hall
Coral Gables, FL
Lucini Italia Organics
(305) 858-7200
3225 Aviation Ave 6th Fl
Miami, FL
Coconut Grove Farmers Market
(305) 238-7747
Corner of Grand Avenue; Margaret Street
Coconut Grove, FL
Lakewood Organic Juices
3053245900,ext3005
PO Box 420708
Miami, FL
Freedom Fresh LLC.
(305) 715-5710
8901 NW 33rd St Ste 100
Miami, FL
Cafe Bom Dia
(305) 447-4023
5200 Blue Lagoon Drive, Suite 700
Miami, FL
Explorer's Bounty Inc.
(305) 455-2141
8390 NW 53rd St Ste 312
Miami, FL
Trile Giant South America Corp.
not working
8403 NW 68st.
Miami, FL
eoilco labs
(305) 663-8187
5825 S.W. 68th Street Unit C
South Miami, FL
Daabon Organic U.S.A. Inc
(406) 556-4645
1110 Brickell Ave #204
Miami, FL
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provided by: Organic Food and Green Living

Roasted Pumpkin Soup

Serve our end-of-the-week recipe with a crunchy green salad and warm slice of whole-grain toast. All of the ingredients should be available at your local natural and organic food store. Roasted Pumpkin Soup Makes 5 servings 2 tablespoons olive oil 2 teaspoons ground cinnamon 3/4 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 2 tablespoons fresh minced ginger 1 tablespoon minced garlic 1 can (15 oz.) pumpkin 3½ cups low-sodium chicken stock Salt and freshly ground pepper, to taste Chopped fresh sage, as garnish Low-fat sour cream, as garnish (optional) In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat. When hot, add the cinnamon, onions, carrots, celery, ginger and garlic to the pan. Sauté, stirring occasionally, until lightly caramelized, about 3 to 4 minutes. Add the canned pumpkin, stirring into the vegetables. Add chicken stock to the pan, and bring the stock to a boil. Reduce to a simmer, and cook the soup for 15 to 20 minutes, or until the vegetables are soft. Remove the soup from the heat and process in batches in the food processor. Season with salt and pepper, to taste. Garnish with chopped fresh sage and a dollop of low-fat sour cream (if desired). Recipe and photo courtesy of the American Institute for Cancer Research...

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from: OrganicAuthorityDNS - Recipes
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