1. In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch, about 5 minutes. 2. Add the pumpkin puree, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 10 minutes. 3. Add remaining ingredients and simmer for 3 minutes, stirring to mix well. 4. Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil. 5. Ladle into soup bowls and garnish with a dollop of sour cream, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
