Spiced Pumpkin, Carrot and Sweet Potato Soup with Gigi’s Classic Pesto

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PREP-TIME:

15 min

COOK TIME:

1 hr 45 min

TOOLS:

LARGE PAN or INSTAPOT

VEGETARIAN

LOW-FAT

LOW-CARB

GLUTTEN FREE

VEGAN*

DAIRY-FREE*

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INGREDIENTS

2 tablespoons olive oil

2 medium onions, peeled and sliced

4 cloves garlic, peeled and chopped

1 teaspoon ground cinnamon

1 teaspoon ground allspice

4 small sweet potatoes, peeled and chopped

4 large carrots, peeled and chopped

2 15oz cans pumpkin

2 apples, cored and diced

4 pints vegetable stock

Teaspoon of vanilla extract

¼ cup butter ( or butter substitute for vegans)

salt and pepper to taste

Toppings: Crème Fraiche( or cashew cream for vegans) , Gigi’s Genovese Pesto ( or Gigi’s Habanero for more heat, and Gigi’s Dairy Free for vegans) and pepitas or toasted almonds

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PREPARATION

In a large stewpot, add the oil and saute  the onion and garlic until tender and a bit golden. Add the cinnamon and allspice and mix well until fragrant.

Add the sweet potatoes, carrots, pumpkin, and apples and saute another 5-10 minutes.

Add the stock, canned pumpkin,  and vanilla, stir, and place a lid on top. Cook on low 45 min to an hour. Stir and test vegetables for tenderness. Add salt and pepper to taste. Cook more if needed.

Once tender, add butter, and cool soup down. Blend with an immersion blender (stick blender or regular hand mixer if stick blender not available) until silky smooth. Add salt and pepper and a hint more of vanilla if needed.

Serve topped with crème fraiche, Gigi’s Pesto sauce of choice and pepitas or toasted almonds

• May be made in an Instapot by sautéing all vegetables in the Instapot on the saute  button

• and then setting the Instapot pressure button to soupz

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