Spectacular combination of flavors and colors in a delicious seasonal soup
Preparation: 40 min
1/2 jar of Anne’s Asian Basil Pesto, 1 Tbsp olive oil, 1 cup finely chopped onion, 1 clove garlic, finely chopped, 1 medium-sized leek, white parts only, chopped, 3 Tbsp sugar, ¾ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ½ tsp salt, plus more to taste, 15 oz vegetable broth, 2 cups water, 30 oz pumpkin puree, ½ cup coconut milk, ½ cup almond milk or soymilk, Pepper, to taste
In a medium-large stock pot (3-5 quarts), heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent. Add the leek, sugar, spices and salt, and cook for 1-2 minutes, stirring constantly, until the leek is softened. Add the vegetable broth and water. Bring the mixture to a boil and then turn down to a simmer for about 15-20 minutes. Stir in the pumpkin puree. Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. Return the soup to the pot and heat over low heat, stirring constantly, to desired temperature. Add salt and pepper to taste. Add a teaspoon of Anne’s Asian Pesto on top of each serving.
posted by: katrin, 2008-12-03
"Do you have the calorie count for a tablespoon of the pesto?
It is just wonderful
I want to eat it on everything