Pumpkin Soup (Gluten Free)

On a cold wintery day this is a superb soup to warm up your bones with ginger and cinnamon undertones. The original recipe for this soup was made famous by the Jerusalem Ramada Renaissance Hotel, however I added more depth to this by adding some warming ingredients like cinnamon so that it would be more suitable for a cold winter climate.

Serves 10


2 large yellow onions, diced

1 inch fresh ginger, grated

4 tablespoons vegetable oil

7 cups water

1 ½ pounds pumpkin, cubed or 1 ½ 15- ounce cans of pumpkins

1 medium white potato, peeled and cubed

2 medium sweet potatoes, peeled and cubed

½ cup apple sauce

3 tablespoons maple syrup

1 teaspoon cinnamon

1 tablespoon vegetable soup mix (Gluten Free)

1 tablespoon salt

¼ teaspoon white pepper

½ cup half &half creamer

pine nuts for garnish, optional


.     1. In a stainless steel pot under medium high flame, sauté onions in oil until golden.   Then stir in ginger.

2    2. Add the water, pumpkin, potato, applesauce and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. Let it cool.

3.  With a hand blender, puree vegetables until smooth.

4.  Add soup mix, salt, cinnamon, pepper and maple syrup and continue simmering for an additional ten minutes.

5.  Stir in creamer and remove from heat. Serve sprinkled with pine nuts.