Spicy Pumpkin Soup
1 tbs. Garlic Olive Oil
1 large sweet onion, peeled and chopped
5 cloves garlic, peeled and chopped
1 jalapeno, seeded and chopped
1 1/2 tbs. ground cumin
1 1/2 tbs. dried oregano
1 1/2 tsp. Galena Garlic Himalayan Pink Sea salt
8 cups Chicken stock ( you can use chicken broth from the box or can)
29 oz. can pumpkin puree (not pumpkin pie mix)
15 oz. can white beans, drained
2tbs. Cinnamon Pear Balsamic vinegar
2 Tb. honey
1 cup french fried onions (from can or bag)
Cayenne Pepper, ground or flakes
Wild Mushroom and Sage Croutons (recipe on our website at www.oholive.com)
Dollop of sour cream
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 4 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth, or use your regular blender and do in small batches.
Serve with toppings as suggested and a dollop of sour cream.