Pumpkin Carrot Ginger Soup

• 1 Tablespoon Extra Virgin Olive Oil
• 1 whole Yellow Onion
• 1 whole Red Bell Pepper
• 2 whole Carrots
• 1 Tablespoon Freshly Grated Ginger
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 1/4 cups White Wine
• 1 cup Pumpkin Puree
• 1-1/2 cup Chicken Or Vegetable Stock

1. 1. Dice onion, red pepper, and carrots into small pieces, into roughly the same sized pieces.
2. 2. Heat up a large pot on medium heat, then add olive oil.
3. 3. Add onions and stir fairly often for about 3 to 5 minutes.
4. 4. When onions are translucent, add grated ginger, salt, and pepper. Saute for about a minute.
5. 5. Add red pepper and carrot. Continue to stir and saute for about 3 to 5 minutes.
6. 6. Add white wine and bring to a boil. Let reduce for a few minutes.
7. 7. Stir in pumpkin puree.
8. 8. Add chicken stock and bring to a boil.
9. 9. Let the soup boil for a minute, then simmer for about 25 minutes, stirring occasionally. Taste for seasoning and add more or less salt/pepper as necessary.
10. 10. Puree soup until smooth using an immersion blender.

olive oil, onion, red bell pepper, carrots, freshly grated ginger, salt, pepper, ubc, pumpkin puree, chicken

Taken from tastykitchen.com/recipes/soups/pumpkin-carrot-ginger-soup/ (may not work)