Gypsy Soup

[Guest guest]

Gypsy Soup

(original recipe from Gardenburger)

 

The ingredients in this soup may seem strange, but

once you have everything assembled, it's quite easy

and very delicious. I'd never cooked onions quite

this way either, but it seems to work very well. So,

build your bonfires and serve this soup with buttery

crackers and some fruit…

 

1 onion chopped

2 cloves garlic, minced

1 cup canned pumpkin

1 15-oz can vegetable broth (Swanson's is good)

2 Tablespoons tomato paste

1 15-oz can kidney beans or black beans, drained

1 15-oz can corn

1 roasted red pepper, chopped (I used from a jar)

½ tsp. cinnamon

½ tsp. paprika

¼ tsp. ginger

¼ tsp. coriander

¼ tsp. black pepper

2 cups milk

3 Tablespoons maple syrup

 

Heat ½ cup water in a large pot and add the onion and

garlic. Cook over medium high heat until the water

has evaporated and the onion begins to stick to the

pan. Add another ¼ cup of water, stirring to remove

any stick bits of onion. Continue cooking until

onions begin to stick again. Add another ¼ cup of

water and repeat this process until the onions are

brown and tender.

 

Stir in the pumpkin, vegetable broth, tomato paste,

kidney beans, corn, red pepper, cinnamon, paprika,

ginger, coriander, and black pepper. Cover and simmer

10-15 minutes.

 

Add the milk and maple syrup. Heat gently until soup

is hot and steamy