Serves: 8
Total Calories: 108

1 onion chopped (about 1 1/2 cups)
2 teaspoons fresh ginger minced
2 cloves garlic minced
3 tablespoons olive oil
3 carrots peeled and chopped
1/2 teaspoon cumin
2 teaspoons curry powder
6 cups vegetable broth
2 (15-ounce) cans pumpkins
3/4 cup dry white wine
1 teaspoon salt
1 tablespoon rice wine vinegar
fresh ground pepper
2 or 3 chopped scallion (green part only)
crispy cracker (whatever kind are allowed)

Sauté first five ingredients together over medium-high heat in large heavy pot until carrots have begun to soften. Add cumin and curry powder. Cook another couple of minutes. Puree in food processor, adding a cup of the vegetable broth. Return to pot. Add rest of broth, pumpkin, wine, salt and rice wine vinegar. Bring to a simmer and reduce heat to low. Cook partially covered about 30–40 minutes, stir - ring about every 10 minutes. When done (flavors will bind and the soup will taste rich), remove from heat and grind in black pepper to taste. Serve piping hot with a sprinkle of scallions and crumbled crackers.

Tip
Try with Amy Lyn's Original Flax Thins in Baja Chili flavor.

Nutritional Facts:

Serves: 8
Total Calories: 108
Calories from Fat: 50

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho